1 c. butter, softened
1 c. sugar
6 egg yolks, beaten
3 c. cake flour, sifted
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1/2 tsp. ground cloves
1/2 c. molasses
1 c. cream sherry
6 egg whites
1 c. flour
1/4 lb. pecans
1/4 lb. blanched almonds
1/4 lb. Brazil nuts
1/2 box currants
1/2 box raisins
1/2 lb. figs
1/4 lb. orange peel
1/4 lb. lemon peel
1/4 lb. citron
1/2 lb. dates
1/2 lb. cherries
1/2 lb. pineapple

Cream butter with sugar, add 6 beaten egg yolks. Add 3 cups cake flour, sifted with salt, soda, baking powder, cinnamon, nutmeg, allspice, cloves. Add molasses and sherry. Shake 1 cup flour over cut up nuts and fruits. Mix with batter and fold in 6 beaten egg whites. Put in greased and wax papered pans. Bake at 250 degrees with pan of hot water on bottom of shelf of oven. Tube cakes - 3 to 4 hours. Loaf cake - 2 to 2 1/2 hours. Original recipe called for double amount of fruit and nuts, but we like this better.