1 lb. butter
1 lb. brown sugar
10 eggs
4 c. flour
1 tsp. allspice
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1 1/2 tsp. nutmeg
3/4 lb. blanched chopped almonds
1/2 lb. candied orange peel
3/4 lb. citron
1/2 lb. figs
1 lb. seedless raisins
1 lb. seeded raisins
1 lb. currants
1/2 lb. pineapple
1 c. grape juice
1 c. brandy
or 2 c. grape juice
Candied cherries may also be added.

Mix the fruit with the grape juice and let stand overnight closely covered.

Cream butter until soft, add sugar and beat to a smooth cream. Add the egg yolks and beat again.

Sift the flour with the dry ingredients. Add the fruit and liquids to the first mixture, then add egg whites beaten to a froth, and add the sifted flour last. Mix thoroughly.

Pour into well greased pans lined with paper. Bake in a slow oven 3 or 4 hours. This makes about 9 pounds of cake.