1/2 c. butter
1 c. brown sugar, firmly packed
4 eggs, separated
3 c. all purpose flour, divided
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp. baking soda, dissolved in 3 tbsp. milk
1 tsp. allspice
1 lb. dates, chopped
1 lb. candied cherries, chopped
1/4 c. grape juice
1 lb. candied pineapple, chopped
20 oz. dark or golden raisins, chopped
6 c. pecans, chopped

Cream butter and sugar; beat in egg yolks. Sift 2 cups flour with spices; add to creamed mixture alternately with grape juice, soda and milk mixture. Dredge fruit in remaining 1 cup flour. Pour batter over fruit and mix to combine. Beat egg whites until stiff and fold into batter. Drop by teaspoonful onto greased cookie sheets. Bake at 300 degrees for 15 to 18 minutes. Yield: 10 dozen.