7 eggs, separated
2 c. sugar
4 c. flour
2 c. buttermilk
1 c. shortening
1 c. chopped nuts
1 tsp. each ginger, cinnamon and nutmeg
1 tsp. each baking powder and soda
1 lb. each raisins, currants, dates and figs (chopped)
Cherries, red and green (candied)

Add baking soda to buttermilk and set aside (flour fruits). Sift flour and spices together. Cream sugar and shortening, add egg yolks; beat well. Add alternately flour mixture and buttermilk; mix well. Add floured fruits and nuts. Add stiffly beaten egg whites last, fold in well. Makes 2 tube (or bundt pans); bake 4 to 5 hours at 225 degrees. I add cherries, red and green (candied). Except for the cherries, this recipe is 100 years old. After they cool wrap in a cloth soaked with grape juice or wine and store in refrigerator.