1 lb. raisins
1 lb. currants
1/4 lb. citron
1/2 lb. butter
1 c. chopped nuts
4 c. flour
1 c. sugar
1/2 c. cider
1/2 c. tart jelly
1/2 c. sour cream
1/2 tsp. baking soda
1/2 tsp. salt
1 c. molasses
5 eggs
1 tbsp. cinnamon
1/2 tsp. nutmeg

Prepare all the fruit before mixing it. Cut the citron into very small pieces. Cream the butter and sugar. Separate the eggs, and add the yolks after the butter and sugar are blended. Add the liquids-cider, jelly, sour cream, and molasses. Mix the salt, soda, and spices with 1/2 the flour. Mix the other half of the flour with the fruit and nuts. Add the dry ingredients gradually to the liquid ingredients, then the floured fruit, and last the whites of the eggs. If the fruit is well covered with flour, it will be scattered through the cake, and will not settle to the bottom.

Bake the cake in a tube pan lined with greased paper in a slow oven (275 to 300 degrees F.). A low fire allows the heat to penetrate the cake mixture slowly and does not dry it out or burn the crust.

If the recipe for this fruit cake is doubled, it should be baked in two pans. It is better to bake fruit cakes in medium-sized loaves rather than in large loaves.