Yield: 1 cake
| Measure | Ingredient |
|---|---|
| 5 eaches | Eggs, separated |
| ½ cup | Molasses |
| ¼ cup | Grape juice |
| 1 cup | Butter |
| 1 cup | Sugar |
| 1⅓ cup | Raisins |
| 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