1 lb. butter
1 lb. light brown sugar
9 eggs
1 lb. (4 c.) flour
3/4 tsp. cloves
3/4 tsp. nutmeg
3/4 tsp. mace
2 tsp. cinnamon
1 tsp. baking soda
1/4 c. milk
1 lb. currants
1 lb. seedless raisins
1 lb. shelled pecans
1/4 lb. citron
1/2 lb. candied orange peel
1 lb. cherries
1 lb. candied pineapple
1/2 tsp. salt

Wash raisins and currants. Cream butter and sugar. Add beaten egg yolks. Beat egg whites stiff and fold in. Cut fruit in pieces and dredge in half of the flour. Sift together the remainder of flour, soda, spices, and salt. Add milk and sifted dry ingredients alternately to cake batter. Add nuts and fruits and mix thoroughly.

Line pan with waxed paper and fill with batter. Tie 3 thicknesses of waxed paper over pans to keep out moisture. Put 2 1/2 cups of water in bottom of cooker. Place pans one above the other on rack. Cook 45 minutes at 10 pounds pressure and 30 minutes at 15 pounds pressure.

When done, place cakes in slow oven for 12 minutes to dry. Cure for at least 3 weeks wrapped in cloth soaked in Cherry Brandy.