1 lb. cake flour, sifted
2 tsp. allspice
1 lb. butter
1 lb. sugar
10 eggs
2 tsp. lemon juice
2 tsp. pure vanilla extract
2 lb. pecans
1/2 lb. walnuts
1/2 lb. walnuts
2 lb. seedless raisins
1/2 lb. figs
2 pkg. pitted dates
1/2 lb. cherries
1/4 lb. citron
1/2 lb. candied pineapple
1/4 lb. orange or lemon peel

Sift flour with spice. Cream butter until soft and smooth. Gradually add sugar, beating until light and fluffy. Add eggs, lemon juice and vanilla extract, beating thoroughly. Add flour-spice mixture gradually. Chop all fruit and nuts. Roll or toss in part of the flour to coat them. Gradually add to cake batter. Turn into well-greased loaf pans or molds that have been lined with greased brown paper (may use buttered waxed paper or buttered parchment baking paper).

Bake in slow oven (250°F) for 2 1/2 to 3 hours or until done.

Mellowing the Fruit Cake: Add 1/2 pint of brandy during the aging process of the fruit cake. If cake is stored in a tin box or the pan in which it was baked, pour a small amount of brandy over the cake at intervals for several weeks. After curing, it is ready for gifting at the Christmas season.