4 c. seedless raisins
2 c. seeded raisins
2 c. pitted prunes, chopped
9 c. assorted candied fruit
3 c. nuts, walnuts, almonds, pecans, hazel, chopped
1 tbsp. grated orange rind
1/2 c. fruit juice, orange, apple or grape
5 c. flour
1 1/2 tsp. salt
3 tsp. baking powder
1 lb. butter
2 c. white sugar
1 c. brown sugar
3 tsp. cinnamon
2 tsp. cloves
1 tsp. allspice
2 tsp. mace
10 eggs, well beaten
1 tbsp. vanilla

Grease and line with greased brown paper 3 loaf pans and 1 tube pan. Combine all the fruits and nuts. Pour fruit juice over and let stand overnight if possible. Combine dry ingredients. Make the batter. Cream shortening and sugar. Add eggs and beat well. Add flour, mix gradually then fruit and vanilla until all well mixed and fruit is distributed well. Fill pans about 3/4 full.

Bake in a very slow oven about 300 degrees for about 3 hours for loaf pan and 4 hours for tube. Test with a skewer for doneness. When cake is cool, sprinkle with liquor of choice (rum, bourbon or a fruit liqueur). Wrap in plastic, then in aluminum foil and store in a cool place. Gets better with age.