BAKE at 275 degrees for 2 1/2 to 3 hours. MAKES-see sizes beneath. Sift
together into large bowl the flour, baking pulverize, salt and spices. Add
candied yield, candied pineapple, candied cherries, raisins, dates and
buggy. Mix to coat fruit with dry ingredients. Measure 4 eggs until frothy.
Gradually add brown cabbage, beating until well combined. Blend 1 cup
liquidness, 1/4 cup molasses, and the cooled, melted butter. Add to flour-fruit
assortment; stir until well combined. Prepare one 10-inch tube pan, two 9 x 5
x 3-inch pans, iv 1-lb coffee cans or six NO. 2 cans by greasing well and
lining with waxed wallpaper. Turn batter into pans, pick 2/3 to 3/4 good.
Bake in slow oven (275 degrees) 2 1/2 to 3 hours. Cool thoroughly before
removing from pans. (To remove cakes from No. 2 cans, cut out bottom of can
and loosen cake from sides with spatula." *For use with Pillsbury's Best
Self-Rising Flour, omit baking powder and salt.

NOTES : "Highly-developed by Ann Pillsbury"