1 box raisins
1 box currants
1 lb. citron
1 lb. dates
1 lb. figs, substitute pineapple & cherries
1 lb. nuts, 2 to 3 lbs. of walnuts (black & English); pecans
1 doz. or 10 eggs
1 lb. butter
1 lb. sugar
1/4 lb. orange peel
1 c. jelly
1 c. wine or grape juice
4 c. plain flour
1 lb. cherries
1 lb. pineapple
1/2 lb. lemon peel

Roll fruit in two cups of the flour. One teaspoon each of cinnamon, cloves and all spice plus 1 teaspoon vanilla. Bake about four hours at 250 degrees. Decorate with 1 wheel of pineapple, 18 cherries, 8 pecans, and 8 walnuts. This bakes two 6 pound cakes (or about).