1 lb. dates
1 lb. nuts
1 lb. raisins
1 lb. currants
2 eggs
1/2 c. butter
1 c. sugar
1/2 c. corn syrup
1/2 tsp. mace
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
2 3/4 c. flour, stir with fork before measuring
1/2 c. strong coffee

Preheat oven to 250 degrees. Use springform pan 10 inches in diameter. Grease with vegetable shortening. Cut dates and nuts into small pieces; add raisins and currants. Mix in small bowl. Add 1/2 cup flour to fruit, mix and set aside.

Separate eggs, beat whites until stiff but not dry; set aside. Cream butter and sugar; add yolks one at a time and mix well. Add corn syrup.

Mix spices and baking soda with remaining flour and add to cream mixture by alternating with coffee. Add fruit; mix well. Then spread in greased pan. Bake until top is firm (about 4 hours). Let cool before removing from pan. Store in air-tight container.

May soak cake with brandy before storing to give a festive flair!