4 1/2 c. flour
1 tsp. baking powder
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. mace
2 c. butter or Crisco
2 c. brown sugar
10 eggs, well beaten
1/2 lb. candied cherries
1/2 lb. candied pineapple (green & red)
1 lb. chopped dates
1 lb. currants
1 lb. citron, thinly sliced
1/2 lb. candied orange & lemon peel
1/2 lb. nuts (or more)
1 c. honey
1 c. gumdrops, cut fine
1 c. molasses
1/2 c. cider

Sift flour once. Measure, add baking powder and spices and sift three times together. Cream shortening thoroughly; add sugar gradually and cream together until light and fluffy. Add egg, fruit, peel, nuts, honey, molasses and cider; add flour gradually. Bake in 4 greased 8"x8"x2" pans, lined with greased brown paper. Cook in slow oven, 250 degrees for 3 or 3 1/2 hours. Makes 10 pounds fruit cake.