1 box seedless raisins
1 c. citron
3/4 c. figs
1 c. halved red candied cherries
1 c. dates
1 apple
1 c. candied pineapple
1/4 lb. crystalline ginger
1/4 lb. orange peel
1/4 lb. lemon peel
1/2 c. English walnuts
1/2 c. pecans
8 eggs
1 c. brown sugar
1/2 c. molasses
1 c. milk
4 c. plain flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. cinnamon
1 c. black walnuts

Cream the butter, add sugar, egg yolks and molasses. Mix fruits with 2 cups flour. Sift the rest of the flour and the dry ingredients together and add alternately with the milk. Finally add the fruit and stir for 2 to 3 minutes. Add well beaten egg whites last. Pour into cake mold and bake in a very slow oven at 250 degrees for 4 hours. Finished cake is better when allowed to stand for a couple of weeks.