1/4 lb. lemon peel
1/4 lb. orange peel
1/2 lb. candied cherries
1/4 lb. California walnut meats
1/4 lb. pecan meats
1/2 lb. dates
1/2 lb. candied pineapple
1/4 lb. citron
1/2 lb. seeded raisins
1/4 c. flour
1 c. shortening
1/2 c. sugar
1/2 c. honey
5 well beaten eggs
1 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cloves
6 tbsp. orange or grape juice

Shred fruit peels; halve cherries, nut meats, and dates; cut pineapple and citron the size of almonds. Dredge fruits in 1/4 cup flour. Cream shortening with sugar; add honey. Add eggs and beat until smooth. Add 1 1/2 cup flour. Add eggs and beat until smooth. Add 1 1/2 cup flour, sifted with dry ingredients, alternately with fruit juice, and beat thoroughly. Pour batter over floured fruits and mix well. Line greased baking pans with waxed paper, allowing 1/2 inch to extend above all sides of pan. Pour batter into pans; do not flatten. Bake in slow oven (250 degrees) for 3 or 4 hours. Place a pan containing 2 cups water on bottom shelf of oven while baking. Cakes baked with water have greater volume, a more moist texture, and a smooth shiny glaze. Makes about 5 pounds cake.