3 eggs, separated
1/2 c. (1 stick) butter
2 c. sifted flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. baking soda
1 c. cane syrup
1/3 c. prune juice
1/4 c. flour (for fruits and nuts)
1 1/2 lb. mixed candied fruit
3 c. pecans

Cream yolks and butter. Sift flour, salt, spices and soda; add alternately with syrup and fruit juice to butter mixture. Flour nuts and fruits. Add to batter. Fold in stiffly beaten egg whites.

For large cake, pour batter into greased 10-inch tube pan; bake in 250 degree oven 3 hours. Yield: 5 pound cake. This is the size I bake. When cake is cold, pour whiskey over cake a few days. Wrap in foil and place in tin.

Or place 1 tablespoon mixture into each greased muffin tin or paper souffle cup. Bake in 250 degree oven 45 minutes. Yield: 85 cakes.