2 1/2 c. sugar
2 c. butter
1/2 tsp. each cinnamon, mace, nutmeg & cardamon
1 dozen eggs
1 tbsp. each lemon & vanilla extract & sherry or brandy
5 c. flour
2 lbs. raisins
2 lbs. currants
1 lb. glazed mixed fruit
1 lb. glazed whole cherries
1 lb. diced candied pineapple
1 c. walnut pieces
1 c. pecan halves
1 c. blanched almonds

Mix raisins, currants, fruits, cherries and pineapple a day before baking to blend flavors. Line bottoms of baking pans with wax paper and grease lightly. Cream sugar, butter, and salt together. Add spices. Gradually blend in eggs then add extracts and brandy. Mix well and add flour, mixing lightly. Add fruit and nuts; mix thoroughly. Pour in pans, filling 3/4 full. Bake at 325 degrees for 1 hour and 45 minutes. Cool thoroughly. Remove from pans. Makes 10 pounds.