1 1/2 lb. citron, cut fine
1 1/2 lb. golden raisins
1 1/2 lb. blanched almonds, cut fine
1 1/2 lb. candied pineapple, cut fine
1 1/2 lb. grated or flaked coconut
1 lb. butter
1 lb. flour
1 lb. sugar
2 grated nutmegs (do not use pre-ground)
1 tsp. almond extract
1 tsp. vanilla extract
1/2 pt. sherry
6 eggs

Cream butter and sugar well. Add eggs, one at a time beating well after each. Sift flour with freshly grated nutmeg. Put half of the flour over fruits and nuts and blend other half into butter mixture, adding alternately with the sherry. Add flavorings, then fold in the floured fruits and nuts.

Line the bottom and sides of a tube pan with paper (2 layers of oiled brown paper, 1 layer of waxed paper. The waxed paper will be next to the batter.) Fill pan with batter. Cover the top of the cake with aluminum foil. Place cake pan in a pan of water so that the water comes up about 3 inches on the sides of the pan. Steam in a 275 degree oven for about 3 1/2 hours. Remove the cover and the pan of water and bake for another half hour at 325 degrees.