8-10 eggs, beaten
3 sticks melted butter
1 c. sugar
1 lb. chopped dates
1 box golden raisins
16 oz. red candied cherries
8 oz. green candied cherries
4 oz. yellow candied pineapple
4 oz. green candied pineapple
1 lb. mixed candied fruit with citron
1 lg. can crushed pineapple in juice
1 med. jar maraschino cherries in juice
4 c. chopped pecans
1/2 lb. chopped almonds
1 lb. chopped English walnuts
Spices as desired (mixed)
Lemon & vanilla flavoring as desired
2 c. flour (or more)

Use tube and/or loaf pans. Oven temperature - 250 degrees. Time: 2-4 hours.

Line baking pans with greased brown paper. Cut up all candied fruit into small pieces. Add raisins, dates (and figs optional). Add only enough flour (using hands to mix) to cause ingredients to stick together. Add nuts, then remaining ingredients. Add a bit more flour if needed to keep mixture together.

Pour mixture in pans and place in oven above a pan of water to insure moistness and bake slowly. Approximately 250 degrees for 2-4 hours until done. This makes about 15 pounds of cake (2 tube and 2 loaf cakes).