1/4 lb. candied ginger
1 lb. candied cherries (1/2 red, 1/2 green)
1 c. black walnuts
1 c. pecans
1 lb. English walnuts (shelled)
1 pkg. dates (chopped)
1 lb. candied pineapple (white, red, green)
1/4 lb. citron
1 box white seedless raisins
1/2 box dark seedless raisins
1/2 c. flour to mix fruit in, sift over the cut up fruit in separate bowl
2 sticks butter
2 c. light brown sugar
1/2 c. strained honey
6 eggs
2 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. vanilla
6 tbsp. orange juice
1 tsp. ground nutmeg
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ground cloves

Cut up all fruit and mix with 1/2 cup flour. Add this last to batter. Cream butter with sugar and honey. Add well beaten eggs. Beat until smooth. Sift 2 1/2 cups flour with baking powder, spices and soda. Add to creamed mixture. Add orange juice and beat well. Pour batter over floured fruits and mix well. Grease, flour and line pan with waxed paper.

Pour mixture into pan (allow 1 inch from top of pan). Do not flatten batter in pan. Start on cool oven. Bake in slow 250 degree oven for 3 1/2 hours. About 8 pound cake.