Yield: 12 Servings
|1 pounds||Shredded citron|
|1 pounds||Halved crystallized each red and green cherries|
|1 pounds||Crystallized pineapple|
|¾ pounds||Shredded blanched almonds|
|¼ pounds||Shredded candied orange rind|
|2 cups||Golden raisins|
|4 cups||Chopped pecans|
|4½ cup||Sifted flour|
|3 teaspoons||Baking powder|
|¾ cup||Brown sugar|
|¾ teaspoon||Grnd mace|
|¾ teaspoon||Grnd cinnamon|
|¾ teaspoon||Grnd allspice|
|12 \N||Egg whites|
Pour sherry over raisins. allow to soak over night Combine fruits and almonds. Sift three cups of flour with the baking powder and salt..sprinkle the remaining cup of four over the fruits and almonds, striring it in thoroughtly.
Cream the butter and sugar together, then add the sifted dry ingredients together, then add the sifted dry ingredients with the sherry and raisins.
Mix very throughly and then work in the fruit-nut mixture and the vanilla.
Finally fold in the srtiffly beaten egg whites. Turn into a well greased tube pan lined with greased paper, and bake in a slow oven  for 2½ to three hours.
Cool. then store in air tight container.
NOTE: to store wrap with cheescloth soaked in sherry if desired. A cut apple may be placed inside container with cake.
Posted to MM-Recipes Digest V4 #267 by Silkia@... on Oct 10, 1997