Categories: Cakes 
      Yield: 1 servings 
  
  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