1 c. sugar
1/2 c. applesauce
1 c. butter
1/2 c. molasses
1 tsp. baking soda dissolved in molasses
6 eggs, separated and beaten
4 c. plain flour
2 tsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg
2 tsp. ginger
2 tsp. cocoa
1 c. sm. gum drops, cut up
1/4 lb. citron
1 lb. raisins
1/2 lb. pineapple
1/2 lb. cherries
1 pkg. chopped dates
1 pkg. figs
2 c. English walnuts
2 c. pecans
2 c. black walnuts
Kentucky Bourbon

Soak all fruits and nuts in 1 cup Kentucky Bourbon for 24 hours. Make a batter with the sugar, applesauce, butter, molasses and egg yolks. Put flour and spices in a large paper bag, add fruit and shake well and add to batter. Add beaten egg whites last.

Line tube pan with waxed paper and pour cake batter into pan. Place a pan of water on the lower shelf in oven below the cake. Bake 5 hours in a 250 degree oven. Store in an airtight container with a small glass of bourbon in the center and apple slices on top. Cake will stay fresh for several months. Should be baked at least 3 to 4 weeks before serving.

Yield: 1 (10 pound) cake.