2 cups Crisco or butter
3 cups sugar
2 Oranges, grated & juiced
2 Lemons, grated & juiced
1/8 tsp baking soda
1 Tbsp warm water
6 cups flour
15 eggs, separated
1/2 lb coconut
2 lbs golden raisins
2 lbs glazed cherries (red & green)
1 1/2 lbs glazed pineapple
1 lb glazed citron
1/2 lb glazed orange peel
1/2 lb glazed lemon peel
2 pieces glazed ginger
1 lb shelled brazil nuts
1 lb shelled pecans
1/2 lb shelled English walnuts
1/2 lb shelled black walnuts
1/2 lb shelled almonds (slivers & whole)
Reserve best looking fruit and nuts for decoration.
Prepare fruit by cutting into small pieces.
Cut up all nuts.
Cut ginger into very fine slivers.
Dust fruit with flour to keep from sticking.
Cream Crisco and sugar together until smooth.
Add grated lemon and orange peel.
Add juice of lemons and oranges
Add soda dissolved in water.
Beat in egg yolks
In another bowl, beat whites to stiff peak stage.
Add fruit and nuts slowly, mixing by hand.
When completely mixed, fold in egg whites.
Place in 1 to 2 pound baking tins,
Decorate with reserved fruit and nuts.
Bake at 250° for 2 hours for 1 Lb. cakes.
2 Lb. cakes take about 2 1/2 hours.
Test with a toothpick, should come out clean.
Cool and wrap tightly.
Refrigerate.