9 Pound Fruit Cake

• 7 eggs (beat yolks, then beat whites)
• 1/2 lb. butter
• 1 c. grape juice
• 1 1/4 c. white sugar
• 1 lb. box golden raisins
• 2 lb. whole candied cherries
• 2 lb. shelled pecans
• 2 lb. candied pineapple
• 2 tsp. nutmeg
• 1/2 tsp. salt
• 4 1/2 c. plain flour, sifted

1. Cream butter and sugar.
2. Add egg yolks.
3. Add 3 1/2 cups of the flour and the juice.
4. Add the other cup of flour to the fruits to coat them; fold in egg whites.
5. Line pan with waxed paper.
6. Grease so the paper will stick to pan.
7. Cover the cake and pan with foil to keep out the water drops from the steam.
8. Place 2 inches water in pressure canner; leave the cockpit open until the steam comes out and steam for 30 minutes.
9. Then close cockpit and cook 35 minutes at 5 pounds pressure, then raise to 10 pounds pressure and cook 40 minutes.
10. When cooking time is over, let cake stay in canner 30 minutes before removing lid.
11. Then cool and wrap.
12. You can bake this a long time before Christmas.
13. It will keep and will be better the older it is.

eggs, butter, grape juice, white sugar, golden raisins, candied cherries, pecans, candied pineapple, nutmeg, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434943 (may not work)