4 c. sifted flour
1 tsp. double-acting baking powder
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. mace
1 lb. butter
1 lb. brown sugar
10 eggs, well beaten
1/2 lb. each candied cherry, pineapple
1 lb. each dates, raisins, currants
1/2 lb. citron, thinly sliced
1/2 lb. candied orange and lemon peel
1/2 lb. nuts, chopped
1 c. honey
1 c. molasses
1/2 c. cider

Measure sifted flour, add baking powder and spices, sift together three times. Cream shortening. Gradually add sugar; then cream together until light and fluffy. Add eggs, fruits, peel, nuts, honey, molasses and cider. Add flour gradually, beating after each addition until blended.

Turn into three 10x5x3 inch loaf pans which have been greased, lined with heavy paper and greased again. Bake in a very slow oven 250 degrees for 3 1/2 to 4 hours. Makes 10 pounds fruit cake.