1889 Chicago'S World'S Fair, Hazel Dubberly'S Fruit Cake

• 2 c. sugar
• 1 c. butter
• 4 whole eggs
• 4 c. flour
• 2 tsp. baking soda
• 1 tsp. allspice
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 c. buttermilk
• 1 c. raisins
• 4 c. chopped nuts
• 1 large pkg. dates
• 1 (No. 303) can pitted cherries
• 2 (1 lb.) pkg. figs
• 2 c. strawberry or blackberry jam

1. Cream butter and sugar together.
2. Add eggs; beat well.
3. Sift flour and spices together; add alternately with buttermilk to the butter, sugar and eggs.
4. Add jam.
5. (All of this can be mixed with an electric mixer.)
6. Chop dates, figs and cherries; add to mixture, along with the chopped nuts.
7. (This makes the mixture too heavy to use the electric mixer.)
8. Bake in layers in a 350u0b0 oven until done.
9. Remove from pans immediately.
10. Fill with Fruit Cake Filling.
11. This makes 2 cakes, one with four 9-inch layers and one with four 8-inch layers.

sugar, butter, eggs, flour, baking soda, allspice, nutmeg, cinnamon, buttermilk, raisins, nuts, dates, cherries, figs, strawberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784443 (may not work)