15-Pound Dark Fruit Cake

• 2 c. butter
• 2 1/2 c. light brown sugar
• 12 eggs, separated
• 1 tsp. baking soda
• 3 tsp. cinnamon
• 3 tsp. allspice
• 3/4 tsp. mace
• 3/4 tsp. grated nutmeg
• 1 c. molasses
• 1/2 c. brandy or cider
• 1 pt. strawberry preserves
• 1 lb. coarsely chopped pecans
• 1/2 c. pineapple juice
• 1 c. flour for dredging
• 4 c. flour for mixing
• 1 lb. seeded raisins
• 1 lb. seedless raisins
• 1 lb. currants
• 8 oz. chopped candied lemon peel
• 1 1/2 lb. sliced candied cherries
• 1 1/2 lb. sliced candied pineapple
• 1 lb. citron, thinly sliced

1. Mix butter, sugar and eggs in a large bowl.
2. Mix in another large bowl the flour, baking powder and nutmeg.
3. Cut fruit into small pieces and roll all pieces and nuts in 1 cup flour.
4. Add butter, egg and sugar mixture.
5. Mix well.
6. Add pineapple juice. Add remaining ingredients and blend well.
7. Pour into pans.
8. Bake at 275u0b0 for 3 hours or until done.

butter, light brown sugar, eggs, baking soda, cinnamon, allspice, mace, nutmeg, molasses, brandy, strawberry preserves, pecans, pineapple juice, flour, flour, seeded raisins, raisins, currants, candied cherries, pineapple, citron

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869264 (may not work)