Yield: 1 cake
|5 eaches||Eggs, separated|
|¼ cup||Grape juice|
|½ pounds||Candied pineapple, cut up|
|½ pounds||Whole Candied cherries|
|1¼ cup||Chopped dates|
|¼ pounds||Chopped citron|
|¼ pounds||Chopped orange peel|
|¼ pounds||Chopped lemon peel|
|1¾ cup||Cut pecans|
|2 cups||Sifted flour|
|½ teaspoon||Ground nutmeg|
|½ teaspoon||Ground cloves|
|½ teaspoon||Ground mace|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Baking soda|
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 Submitted By COOKING On 10-21-95