1 c. dried apricots
3/4 c. Crisco
1 c. white sugar
4 eggs, separated
1 c. seedless raisins
1/3 c. slivered candied cherries
1/3 c. slivered orange peel
1/3 c. sliced citron
1/3 c. slivered almonds
1 tsp. grated lemon peel
2 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 tbsp. molasses

Cover apricots with cold water. Bring to boil. Boil 1 minute, drain. Slice coarsely. Then beat the Crisco, sugar and egg yolks together until light. Stir in raisins and fruit.

Sift flour, salt and soda together and add alternately with stiffly beaten egg whites. Pour into well greased casserole. Cover and bake very slow (275 degrees) 2 hours or longer depending on thickness of loaf.