Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Candied cherries |
| 2 pounds | Candied pineapple |
| ½ pounds | Citron |
| ½ pounds | Candied orange peel |
| ½ pounds | Candied lemon peel |
| 2 pounds | Pitted dates |
| 2 pounds | Golden raisins |
| 1 pounds | Dark raisins |
| 1 pounds | Currants |
| 11 ounces | Shelled pecans |
| Flour | |
| 1 pounds | Butter or margarine |
| 1 pounds | Brown sugar |
| 12 | Eggs |
| 1 tablespoon | Vanilla |
| 1 large | Lemon (Juice only) |
| 1 large | Orange (juice only) |
| 2 teaspoons | Baking powder |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Ground nutmeg |
| 1 teaspoon | Ground allspice |
| 1 tablespoon | Ground cinnamon |
| 1½ cup | Grape juice or wine |
| Light corn syrup | |
| Additional fruits & pecans |
Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough flour to coat well. Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon and orange juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg, allspice and cinnamon. Add alternately with grape juice to egg mixture. Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1 (10-inch) tube pan. Line with brown paper and grease paper. Turn batter into pans, filling ¾ full. Bake at 200F. Loaf pans will require about 4½ hours. Tube pan about 6 ½ hours. About 30 minutes before cake is done, brush light corn syrup over top and decorate with nuts and fruits. Cool in pans. Pour a little additional wine over top of cooled cake, if desired, wrap and store in cool place 1 month before using.