1 1/2 lb. Parkay
2 lb. sugar
22 eggs
3 lb. white raisins
2 lb. candied pineapple (red & green)
2 lb. candied cherries (red & green)
1 pt. whiskey
1 qt. flour
1 1/2 lb. figs
1 lb. shelled almonds
2 qt. shelled pecans
2 tsp. vanilla

Soak raisins and figs overnight in whiskey. Next morning, dredge raisins and figs in flour, as much as it will take up. As this is all flour used. (More than a quart of flour.)

In a large pan mix sugar and butter; cream thoroughly. To this, add eggs, beaten separately. Add vanilla. Then add floured raisins and figs, candied fruit and last nuts. Do not cut up candied fruit or nuts. Bake in loaf pan.