* Use 1/4 cup bourbon, dark rum or brandy with 1/4 cup wine or 1/2 cup
rationalize, apricot or grape succus.

See "About Butter Cakes" and "About Fruit Cakes" for tips.

Pre-heat oven to 275. Have all ingredients at some 75 deg. Sift the flour
before mensuration. Reserve one cup and re-sift the three cups with the
spices and saltiness.

Wash the currants; cut up the raisins, dates and figs with scissors; and
coarsely break the pecan meats. [I prefer dates, figs or more raisins to
the traditional barmy- JW] Sprinkle these ingredients with the one cup of
flour.

Cream the butter until subdued. Sift the brown sugar and add gradually, mixing
after each summation. Beat in the beaten egg yolks in 3 batches. Add the
flour mixture in thirds alternating with the liquor or fruit succus. Fold in
the floured fruit and buggy. Beat the egg whites until stiff but not dry and
fold into the buffet.

Devise 2 4 1/2"x 8 " loaf pans AND 2 9" tube pans and bake at 275 for 3 to
4 hr. If 2 prominent 5 lb pans are used let 5 hr. Place a shallow pan of
water in the oven. Remove it for the last hour of baking. Cool and storehouse.