1/2 lb. real butter
1 lb. powdered sugar (10X sugar)
12 eggs
1 lb. box cake flour (not self rising)
1 tsp. salt
1 tsp. baking soda
2 lbs. raisins, dark or white
3 lbs. pecans, shelled (1 qt. makes 1 lb.)
1 lb. citron
1 lb. candied cherries
1 sm. bottle each lemon & vanilla extract
1 lg. candied orange peel, diced
1 lb. candied pineapple, diced
1 c. blackberry wine
All the juice from a lg. can sliced pineapple

Sift together flour, salt, and baking soda. Dredge fruit thoroughly with this mixture. Cream together butter and sugar. Add twelve beaten egg yolks to the creamed mixture. Whip egg whites stiff and add to creamed mixture, beat for ten minutes on electric mixer. Stir in the prepared fruit and blend thoroughly. Line the largest pan you have (I have used a baked enamel round dish pan which is 14" in diameter). Or divide the batter in three large tube pans. Line the pan with wax paper and pour in batter, smooth surface, lay whole sliced candied pineapple on top. press a little. In the center of each pineapple slice, place a whole cherry and put halves of pecans over the rest of the surface so that it is completely covered with fruit and nuts.

Bake in a slow oven 200 degrees, for four hours. Sprinkle with wine while cake is warm, allow to cool, wrap in foil.

YIELD: Plenty of cake for everybody who comes to the house all through the holidays you never lack cake.