1/2 lb. butter (1 c.)
1/2 lb. brown sugar (1 1/3 c.)
6 eggs
1/2 lb. flour (2 c.)
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. nutmeg
1 tsp. salt, if butter is unsalted
1/4 c. fruit juice
1/2 c. molasses
1/2 c. sour milk
1 tsp. baking soda
1 lb. raisins, seeded (I cut these up)
1 lb. currants, washed & dried
1/2 lb. citron, cut fine
1 lb. almonds, blanched & shredded or broken pecans
1/4 c. maraschino cherries (I use candied cherries & also some candied pineapple, much more than the 1/4 c.)

Cream butter with sugar. Sift dry ingredients and flour the fruit and nuts lightly in additional flour. The ingredients may be combined in order given, eggs beating added alternately with flour, each egg being beaten in well or eggs may be separated, the yolks alternately with flour and whites stiffly beaten and folded in before fruit and nuts are added.

Place dough in loaf pans lined with layer of heavy waxed paper, or with 4 layers thin waxed paper. (Sometimes I use greased brown (not recycled) paper). Cover bottom of oven with pans filled with 1" of hot water and bake loaves in very slow oven from 1 1/2 to 3 hours.

Permit loaves to cool and remove them from pans. Remove waxed paper, wrap loaves in fresh waxed paper and store cake in tightly covered tin boxes.

Makes a 9 pound cake.

Before baking I arrange pecan halves and red and green candied cherries on top. Immediately after baking I pour 1/4 cup hot light Karo syrup over the top to make a glaze.