1 lb. (4 1/2 c.) sifted Swans Down cake flour
1 tsp. Calumet baking powder
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. mace
1 lb. butter or other shortening
1 lb. brown sugar
10 eggs, well beaten
1/2 lb. candied cherries
1/2 lb. candied pineapple
1 lb. dates, seeded & sliced
1 lb. raisins
1 lb. currants
1/2 lb. citron, thinly sliced
1/2 lb. candied orange & lemon peel
1/2 lb. nut meats, chopped
1 c. honey
1 c. molasses
1/2 c. cider

Sift flour once, measure, add baking powder and spices and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add remaining ingredients. Add flour gradually. Bake in four greased pans, 8"x8"x2", lined with greased paper, in slow oven, 250 degrees for 3 to 3 1/2 hours. Makes 10 pounds fruit cake.