1 lb. butter
6 eggs
5 1/2 c. flour
1 1/2 c. liquid (warm) fruit juice from maraschino cherries
2 c. flour
2 tsp. baking powder
2 tsp. nutmeg
1 lb. mixed peel (or 1 lb. orange peel)
6 slices candied pineapple
2 c. blanched sultana yellow raisins
1 1/2 c. shredded coconut
2 lbs. candied cherries
2 lb. fruit cake mixed fruit mix

Cream butter, add sugar slowly. Separate eggs, add 1 unbeaten egg yolk at a time to the butter and sugar mixture. Sift flour, baking powder and nutmeg together 3 times. Add all but 1 cupful alternately with warm liquid to batter. Sprinkle reserved cup of flour over prepared fruit and nut mixture.

Combine batter and fruit; mix well. Beat egg whites until stiff and fold into the combined ingredients. Line deep baking tins with several thicknesses of waxed or brown paper. Bake in a slow oven at 300 degrees or 324 not over, between 4 and 4 1/2 hours. Approximately 15 pounds of cake.