2 lbs. white raisins
1 lb. citron preserves
2 lbs. pineapple preserves
2 lbs. glazed cherries
1/2 lb. crystallized orange peels
1/2 lb. crystallized lemon peels
3 lbs. chopped nuts (pecans and walnuts)
6 c. plain flour
1 lb. butter
2 c. sugar
10 eggs
1/2 tsp. salt
4 tsp. baking powder
1/2 c. orange or pineapple juice
3 tbsp. vanilla extract

Cut fruits and nuts coarsely and mix together with 2 cups of flour. Cream butter until fluffy, gradually add sugar while continuing to cream. Add eggs, one at a time, mix well after each egg. Sift remaining flour (4 cups) with salt and baking powder. Add to the mixture alternating in thirds with the fruit juice and vanilla. Fold in floured fruits and nuts. Mix well. Bake in 4 loaf pans or 2 tube pans and 1 loaf pan. Bake at 250 degrees for 2 hours. It will keep for a month in a cool place.

The fruits can be substituted with the mixed candied fruits.