1 box dark brown sugar
1 c. white sugar
6 lg. eggs
4 c. leveled to the top plain flour, sifted 3 times
1 c. butter
3/4 c. dark grape juice
1 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. salt
2 tsp. allspice
1 tsp. ginger
2 tsp. vanilla flavoring
2 tbsp. cake spice
3 tbsp. cinnamon
1 tbsp. cocoa
2 tbsp. Karo syrup, white
1 box dark seeded raisins
1 qt. chopped pecans

Cream butter and sugar, add eggs one at a time, alternately adding flour and grape juice. Note: Stir soda in juice. Sift cream of tartar in flour. Sift dry ingredients in last sifting of flour, add Karo syrup, raisins and pecans. Bake at 300 to 315 degrees in HUGE cake steeple pan. Bake at 325 or 315 degrees in 1 large bundt pan and 1 small bundt pan. Use toothpick to test for doneness.