2 c. self-rising flour
2 c. brown sugar, packed
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 lb. butter
1/2 lb. currants
1 lb. mixed candied fruit (citron, orange peel, pineapple)
1/2 lb. pecans
1 tbsp. fruit juice
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. cloves
4 eggs, separated
1 lb. raisins
1/2 lb. candied cherries
1 tbsp. milk

Sift 1/2 cup flour over coarsely chopped fruit and nuts. Add baking powder and spices to remaining flour and sift together. Cream together butter, sugar, and egg yolks. Add the juice, milk, and egg whites. Add the fruits and nuts.

Add the remaining flour with spices. Blend well and pour into a 10x4 inch tube pan lined with wrapping paper and grease. Bake at 275 degrees for 3 1/2 to 4 hours. Cover with brown paper for last hour. Test with toothpick for doneness.

Several of these cakes were made one Sunday afternoon in November with each member of the family having a job. Then they would be stored in a cool place to wait for Christmas.