1 lb. butter
1 lb. (4 c.) flour
1 lb. sugar
12 eggs
1 jar wine jelly
3 lb. white raisins
4 tsp. baking powder
3 tsp. nutmeg
1 c. flour to flour fruit
1 c. orange juice
Grated rind of 3 oranges
1 lb. citron
1 lb. cherries
1 lb. pineapple
1/2 lb. almonds and pecans, mixed

Cream butter and sugar. Add eggs, 1 at a time. Next, add jelly. Add orange juice and rind to mixture alternately with flour into which baking powder and nutmeg have been sifted. Flour fruits and nuts and add to batter mixture. Cook at 300 degrees over a shallow pan of water. Baking time: Approximately 5 hours.

Alternate Method: Tie the top of pan with waxed paper. Put in pressure cooker with the petcock open for 30 minutes. Then close and cook on 15 pounds pressure for 60 minutes. Take out of pressure cooker. Remove waxed paper and place in oven for a few minutes to dry off top and brown. Water should be in the bottom of the pressure cooker.