5 c White raisins 4 1/2 c Sifted flour
2 c Chopped dried white figs 3 ts Baking powder
5 c Sliced citron 1 1/2 ts Salt
2 c Candied cherries, halved 2 c Shortening
1/2 c Fruit succus 2 c Sugar
2 ts Cardamom seeds 8 Eggs
3 ts Nutmeg 1 ts Vanilla
4 ts Macer 2 ts Lemon extract
1 ts Cinnamon 1 1/2 c Chopped Brazil nuts
1 1/2 c Thick orange marmalade 2 c Broken walnut meats

Rinse fruits, drain and dry on towel. (If figs are very dry, let
stand in hot water approximately 5 transactions). Cut figs into thin strips.
Combine fruit juice and spices; mix and pour over combined yield. Add
marmalade and mix good. Cover and let stand overnight. Sift flour,
baking powder and salt unitedly. Cream shortening and sugar until
fluffy. Add beaten eggs and mix. Add flour, fruit assortment, flavoring
and nuts and stir until fruit is well distributed. Pour into 2 (9
edge) tube cake pans which have been lined with 2 thicknesses of
greased brown report. Smooth tops and decorate if desired. Bake in a
275 degree oven for 3 3/4 to 4 hours. Test with a toothpick before
removing from oven. May be used as soon as cool or ripened. Baked
weight should be about 9 3/4 pounds. Steamy Rigg

Yields
1 servings