3 lbs. white raisins
1 pt. fresh orange juice
2 lbs. dates
3 or 4 qts. flour
1 3/4 lbs. butter
2 lbs. sugar
24 eggs
2 tbsp. vanilla
1 tbsp. salt
2 lbs. red & green cherries
2 lbs. pineapple
1 1/2 lbs. citron
1 lb. nuts (almonds)
3 1/2 qts. or more pecans or walnuts

Soak raisins overnight in orange juice. Next morning dredge the soaked raisins and dates (which have been cut into small pieces) in flour, using as much as can be taken up. In a large pan, cream butter and sugar thoroughly. Beat eggs separately. Add yolks first, then vanilla and salt. Add raisins, dates, cherries (whole), pineapple (cut not too small), citron and last, all the nuts. Leave pecans or walnuts in halves and almonds whole. Now add stiffly beaten egg whites. Line bottom of pans with well greased brown paper. Bake in 2 to 3 pound pans for best results at 250 degrees for 1 1/2 hours, then reduce heat to 225 degrees for 1 hour. This will make 18 to 20 pounds of fruit cake. Wrap in cellophane while still hot and store until needed. Recipe can be halved.