1 lb. butter
2 c. sugar
4 c. flour
10 eggs
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cloves
1 tsp. baking soda
1 c. orange juice (may be part lemon)
1 lb. box white raisins
1 lb. pitted dates
1 lb. candied cherries
1 lb. candied pineapple
1 qt. nuts (may be mixed or all pecans) (I like 1 c. black walnuts, it gives food flavor)
If you have fig preserves, you can add 1 pt.
Optional: 1/4 c. candied orange and lemon peel

To prepare fruit and nuts, pick over, wash and dry raisins. Cut fruit and nuts in big pieces. Just cut cherries in halves. Mix all fruit and nuts in large dish pan and sift 1 cup of the flour over them, mixing lightly, until all particles of fruit and nuts are flour coated.

Cream butter, add sugar and mix until light and fluffy. Add egg yolks, one at a time, beating thoroughly. Sift flour, spice and soda together and add alternately with the fruit juices to the butter mixture. When thoroughly blended, add this mixture to the fruit and nuts.

Beat egg whites until stiff but not dry and add to the cake mix. Makes about 12 or 14 pounds. May be baked in tube pan and oblong pans. You may make 2 or 3 cakes of this amount if you like.

Preheat oven to 250 degrees and bake for 4 hours or you may steam 3 and bake 1. If you steam, be sure that no water can get to cake. I think I would just bake 4 hours, it is much easier.