3 lb. white raisins
2 lb. dates - diced
3 or 4 qt. all-purpose flour
2 lb. sugar
2 tbsp. vanilla
2 lb. candied cherries (red & green)
2 lb. candied pineapple
1 lb. almonds
1 pt. fresh orange juice
1 3/4 lb. butter
24 eggs
1 tbsp. salt
1 1/2 lb. citron
3 qt. pecans (or more)

Soak raisins overnight in orange juice, dredge these and dates in flour using as much as can be taken up. Cream butter and sugar. Beat eggs separately add yolks, vanilla and salt. Add fruit and nuts. Fold in stiffly beaten egg whites. For best results bake in 2 to 3 pound pans at 250 degrees - 1 1/2 hours. Lower temperature to 225 degrees for one hour. This will make 18 or 20 pounds cake.