1/2 lb. candied lemon
1/2 lb. candied cherries
1/2 lb. candied pineapple
1/2 lb. chopped dates
1 box white raisins
Figs; optional
2 c. apple juice
1 c. peach brandy or wine
1 lb. light brown sugar
1 lb. butter
10 eggs, separated
1 lb. English walnuts
1 lb. chopped pecans
3/4 lb. almonds, cut (soak and remove skin)
4 c. sifted flour
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Cover fruit with apple juice and brandy overnight. Line pans, grease well and flour. Cream sugar and butter until smooth. Separate eggs, add yolks, beat hard 1-2 minutes by hand. Beat egg whites until foamy. Stir in fruit with juices. Add nuts and egg whites. Add flour mixed and sifted with spices. Mix thoroughly until stiff. Fill pans almost full. Bake at 300 degrees in large round pans for 3-4 hours, or 250 degrees for 4 x 7 inch pan. Test with straw. Makes 10 pounds.