5 ea Eggs, separated 1/4 lb Chopped orange peel
1/2 c Molasses 1/4 lb Chopped lemon peel
1/4 c Grape juice 1 3/4 c Cut pecans
1 c Butter 2 c Sifted flour
1 c Sugar 1/2 ts Ground nutmeg
1 1/3 c Raisins 1/2 ts Ground cloves
1/2 lb Candied pineapple, cut up 1/2 ts Ground mace
1/2 lb Whole Candied cherries 1 ts Ground cinnamon
1 1/4 c Chopped dates 1 ts Baking soda
1/4 lb Chopped citron
Beat egg yolks, combine with molasses and grape juice.
Cream butter and sugar. Add egg yolk mixture and blend well. Combine
fruit and nuts and mix with 1 cup flour to coat. Warm in 325 F. oven
for 5 minutes.
Sift remaining cup of flour with spices and soda.
Beat egg whites until peaks form and fold into creamed mixture. Stir
in fruits, nuts and dry ingredients.
Pour into 9 inch tube pan, bottom greased then lined with brown paper
also well greased. Bake in 300 F. oven 2 hours.
Put on rack to cool, wrap in foil and store in cold place. (freezes
well) **JJ** 102195.1612
JW * COPIED
Yields
1 cake