1 dozen eggs
1 lb. butter
3 1/2 cups sugar
1 lb. seeded raisins, but in pieces
1 lb. currants
1 qt. flour
1 tsp. Cinnamon
1 1/2 tsp. nutmeg
1 tsp. mace
1 tsp. lemon
1 lb. walnuts
6 slices candied pineapple
1 1/2 lb. candied cherries
1 cup grape juice
Wash currants and raisins and dry. Cut cherries 1/2 or 1/4 pieces. Cut pineapple in small pieces. Mix fruit with some of the flour. Add spices to flour, beat eggs into sugar and butter a little at a time. After creaming sugar and butter, bake in tins lined with paper. Butter sides well. Bake 250, raise to 275 after 1 hour. Don't go over 300. Bake 3 hours or longer; according to size of cake tins.
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