4 1/2 c Sifted cake flour

1 ts Baking powder

1/2 ts Cloves

1/2 ts Cloves

1/2 ts Cinnamon

1/2 ts Mace

1 lb Shortening

1 lb Brown sugar

10 Eggs, well beaten

1/2 lb Candied cherries,cut in half

1/2 lb Candied pineapple, diced

1 lb Dates, seeded and sliced

1 lb Raisins

1 lb Currants

1/2 lb Citron, thinly sliced

1/2 lb Candied orange and lemon

Peel, sliced 1/2 lb Nut meats, chopped

1 c Honey

1 c Molasses

1/2 c Cider

Sift flour, baking powder and spices together 3 times. Cream shortening and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and cider. Add flour in small amounts, mixing well after each addition. Turn into cake pans which have been greased, lined with heavy paper and again greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3 inch pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans about 2 1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with

toothpick before removing from the oven. Makes 10 pounds of cake. Spread ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing. Randy Rigg The Pinnacle Club BBS 812-963-9139