1/4 c. butter
2 c. sugar
2 eggs
1 c. sour milk
1 pkg. dates
1 pkg. currants
1/2 lb. citron
1/2 lb. candied lemon peel
1 lb. nuts
4 c. cake flour, sifted before measuring
1/4 tsp. salt
1/4 tsp. baking soda
1 tbsp. baking powder
1 1/4 tsp. cinnamon
1 1/4 tsp. nutmeg
1/4 tsp. cloves

Wash and dry the raisins, dates and currants. Stone the dates and cut them in pieces. Cut into bits or chop the citron and candied lemon peel. Sprinkle a few spoonfuls of flour, taken from the measured flour, over the fruit and nuts. Mix the other ingredients of the cake together and add floured fruit and nuts last.

Pour into greased pans. Bake in 325 degree oven for 40-50 minutes. This cake is baked in 6 layers each one about an inch less in diameter than the one underneath. The largest about 7 inches in diameter was used.

Ice with confectioners' sugar uncooked frosting. Add green coloring. Arrange the layers with the largest on bottom and put jam or preserves between layers then spread the exposed surface with the frosting. Sprinkle tinted coconut over the frosting. Garnish with red candies and nuts, etc. Can use candles also.