2 c. seeded raisins
4 c. seedless raisins
2 c. uncooked prunes
2 c. halved candied cherries
4 c. sliced citron
1 c. sliced pineapple }or 3 lbs.
1/2 c. ground candied lemon peel }mixed
1 c. ground candied orange peel }peel
3 c. broken walnut meats
1 tbsp. grated orange rind
1/2 c. fruit juice
5 c. sifted flour
1 1/2 tsp. salt
3 tsp. baking powder
1 lb. shortening (butter)
2 c. white sugar
1 c. brown sugar
3 tsp. cinnamon
2 tsp. cloves
1 tsp. allspice
2 tsp. mace
10 eggs, well beaten
1 tbsp. vanilla
Burnt sugar or browning

Rinse and drain fruits. Put to soak in a mixture of 1 quart port wine and 1 cup rum or steam in 1/2 cup water and 1/2 port wine. Enough to completely cover fruits. Then let steam on a very low flame for about 45 minutes - 1 hour. Pour mixture full strength, port wine and rum, on fruits and allow to sit for 2 days. Preferable in a glass bottle.

Sift flour, salt and baking powder together. Cream shortening, sugars and spices until fluffy. Add beaten eggs and mix thoroughly. Add flour, prepared fruit mixture and flavoring and stir until fruits are well distributed.

Pour into a 10 inch tube pan and 1 loaf pan (about 10x5x3 inches) lined with 2 thicknesses of greased brown paper. Smooth tops and decorate if desired.

Bake in a very slow oven (275 to 285 degrees). Cake in tube pan will require from 3 3/4 to 4 hours baking time; in loaf pan, about 3 to 3 1/4 hours. Test with toothpick or cake tester before removing from oven. Baked weight approximately 10 lbs. May be served as soon as cool, but improves if ripened a few days longer. Moisten with wine.