5 c. all-purpose flour
2 lbs. raisins
1/2 lb. candied pineapple
1/2 lb. candied orange peel
1 lb. chopped nuts
2 lbs. dark brown sugar
2 lbs. currants
1/2 lb. candied cherries
1/2 lb. candied citron
1/2 lb. candied lemon peel
1 lb. butter
10 eggs, separated
2 c. dark colored wine
1 tsp. each lemon & vanilla flavoring
1 c. dark molasses, mixed with 1 tsp. baking soda
1 tsp. each cinnamon & allspice
2 tsp. baking powder

Flour fruits and nuts. Cream butter and sugar. Add beaten egg YOLKS, wine, flavoring and molasses. Fold in fruit mixture. Sift remaining flour with spices and baking powder; add to creamed mixture. Fold in beaten egg WHITES; pour into 2 greased and lined tube pans.

Bake at 300 degrees for 2 hours. Wrap in cloth, keep moistened with wine. Store in covered cake box or foil for at least 1 month before serving. Yield: 40 servings.