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Line pans with 3 thicknesses of paper.
Butter top layer of paper.
Heat oven to 250F to 300F.
1 1/4 lb. butter
1 1/4 lb. light brown sugar (3 1/2 cups)
1 1/4 lb. flour (4 2/3 cups)
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. mace
3 lb. seedless raisins
3/4 lb. candied cherries
3/4 lb. almonds
1 lb. citron
1/2 cup grape juice
2/3 cup strawberry jam
1/2 cup molasses
2 lb. seeded raisins
13 eggs
Pick over, wash and dry raisins.
Cut cherries into halves.
Cut peel into slices.
Cut almonds into pieces.
Mix fruit, peel and nuts; sprinkle with 1/3 cup of flour.
Cream butter thoroughly.
Add sifted sugar slowly; beat until light.
Add molasses, jam and fruit juice.
Add egg yolks, well beaten, then whites, beaten stiff.
Add sifted flour and spices.
Add fruit, 1/3 at a time.
Fill pans 2/3 full of mixture.
Smooth over top.
Bake in very slow oven 3 hours or until done.
Place a small pan of water in oven during baking.
Butter top layer of paper.
Heat oven to 250F to 300F.
1 1/4 lb. butter
1 1/4 lb. light brown sugar (3 1/2 cups)
1 1/4 lb. flour (4 2/3 cups)
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. mace
3 lb. seedless raisins
3/4 lb. candied cherries
3/4 lb. almonds
1 lb. citron
1/2 cup grape juice
2/3 cup strawberry jam
1/2 cup molasses
2 lb. seeded raisins
13 eggs
Pick over, wash and dry raisins.
Cut cherries into halves.
Cut peel into slices.
Cut almonds into pieces.
Mix fruit, peel and nuts; sprinkle with 1/3 cup of flour.
Cream butter thoroughly.
Add sifted sugar slowly; beat until light.
Add molasses, jam and fruit juice.
Add egg yolks, well beaten, then whites, beaten stiff.
Add sifted flour and spices.
Add fruit, 1/3 at a time.
Fill pans 2/3 full of mixture.
Smooth over top.
Bake in very slow oven 3 hours or until done.
Place a small pan of water in oven during baking.
