1 lb. white raisins
1 lb. dark raisins
1/2 lb. crystalized citron
1/4 lb. crystalized orange peel
1/4 lb. crystalized lemon peel
1 lb. crystalized pineapple
1 lb. crystalized cherries
1 lb. pitted dates
2 lbs. shelled pecans
1 lb. almonds
1 c. plum jam
5 c. sifted flour
1 lb. butter
1 c. sugar
1 dozen eggs
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. ginger
1 tsp. salt
2 tsp. vanilla
2 tsp. almond extract
2 c. bourbon
Clear corn syrup

Soak cherries and pineapple in 1 cup of wine. In a large mixing bowl, combine lemon peel, orange peel, raisins, dates, pecans, and almonds. Add half of the flour and mix well.

In another very large bowl, cream the butter with electric mixer, add sugar and beat until light and fluffy. Add the eggs, one at a time, beating well. Add cinnamon, cloves, vanilla, nutmeg, ginger and almond extract and mix with a wooden spoon until well blended. Add the fruit-nut mixture until well blended. Add fruit and nut mixture along with the 1/4 cup bourbon using the hand to mix the batter well.

Preheat oven to 250 degrees. Grease and lightly flour the bottom and sides of pans. Line each pan with wax paper letting the paper extend 1 inch above the pans. Butter paper, using about 4 folds of wax paper. Steam the cakes about 2 hours. Remove wax paper and bake cakes for another hour or until done.

Remove cakes from pans immediately. Sprinkle each with bourbon and let cool. Then put each cake in cheese cloth. You may brush the cakes with corn syrup and decorate with crystalized cherries, pineapple and pecans or almonds. Store cakes in airtight container at least 1 month or more before cutting.