3 c. sifted all-purpose flour
1 lb. glazed fruit mix
1 lb. seeded raisins
1/2 lb. currants or you may use 1 1/2 lbs. seeded raisins
1 lb. nut meats
1 1/2 c. butter
1 1/2 c. brown sugar, firmly packed
7 lg. eggs
1/2 tsp. each: cloves, allspice, mace
1 tsp. each cinnamon and nutmeg
1 c. strawberry preserves (or other jam or jelly)
1/3 c. molasses (or honey) or half molasses and half honey or all honey)
1/2 tsp. salt
1/2 tsp. baking soda (sift this with flour)
1/3 c. sherry wine or brandy

Soak the glazed fruit in the wine or brandy for two or three days.

In a large kettle put the raisins, currants, butter, sugar, spices, preserves, and salt. Bring to a boil, stirring constantly. Cool thoroughly and then add all the other ingredients. Dates may be added if desired.

Line loaf pans with two layers of heavy paper greasing the inside layer. (White shelf paper or heavy grade typing paper). Be sure to fit it into the corners of each pan and allow it to extend up over edge of pans about one inch.

Fill pans 2/3 full and be sure dough is down in the corners. Bake in a slow oven about 300 degrees, for about 2 1/2 hours. Large cakes will take nearly 3; smaller ones a little less. Place pan of water in bottom of oven during baking.

Cake is done when small cracks appear in surface and when it feels firm when touched lightly with finger. As soon as cake is removed from oven, pour about two tablespoons of the wine or brandy over the top. Cool well. Wrap in wax paper and store for ripening.

This cake may be ripened in the freezer. Wrap it in cheesecloth soaked in brandy; then in heavy foil; freeze it; remove from freezer at least once for several hours and then return it. The nuts cut like butter but still have a bite.

Freezing will also permit you to use a good potent non-alcoholic fruit juice instead of the brandy, if you prefer. If you use honey, the cake is medium light. If you use dark molasses and grape jelly, it is almost black.