1 stick butter
3/4 cup sugar
small orange, grated and juiced
lemon, grated and juiced
1/8 tsp baking soda
1 1/2 cups all purpose flour
4 eggs separated
2 oz coconut
4 oz golden raisins
1 1/2 lbs glazed fruit, cherries, pineapple, citron, orange peel
small piece glazed ginger
1 lbs nuts, pecans, walnuts, almonds
Cut fruit into small pieces and dust with flour
chop nuts
cut ginger into fine slivers
cream butter with sugar until smooth and fluffy
add orange and lemon zest
add orange and lemon juice
add soda dissolved in small amount of water
beat in egg yolks
in another bowl beat whites to stiff peaks
add fruit and nuts to butter and sugar mixing slowly
When completely mixed, fold in egg whites
place in 1 or 2 pound tins
decorate with fruit and nuts
bake at 250 for 2 hours for small cakes, 2.5 hours for large cakes.
toothpick should come out clean
cool and wrap tightly
refrigerate