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| 3/4 Tasse | sherry |
| 1 x ca. 450 g | Shredded citron |
| 1 x ca. 450 g | Halved crystallized each red and green cherries |
| 1 x ca. 450 g | Crystallized pineapple |
| 3/4 x ca. 450 g | Shredded blanched almonds |
| 1/4 x ca. 450 g | Shredded candied orange rind |
| 2 Tasse | golden raisins |
| 4 Tasse | pecans chopped |
| 4 1/2 Tasse | sifted flour |
| 3 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 2 Tasse | butter |
| 2 Tasse | sugar |
| 3/4 Tasse | brown sugar |
| 3/4 Teelöffel | Grnd mace |
| 3/4 Teelöffel | Cinnamon ground |
| 3/4 Teelöffel | Allspice ground |
| 1 Teelöffel | vanilla |
| 12 | egg whites |
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Pour sherry over raisins. Allow to soak over night Combine fruits and almonds. Sift three cups of flour with the baking powder and salt..sprinkle the remaining cup of four over the fruits and almonds, striring it in thoroughtly.
Cream the butter and sugar together, then add the sifted dry ingredients together, then add the sifted dry ingredients with the sherry and raisins.
Mix very throughly and then work in the fruit-nut mixture and the vanilla.
Finally fold in the srtiffly beaten egg whites. Turn into a well greased tube pan lined with greased paper, and bake in a slow oven [275] for 2 1/2 to three hours.
Cool. Then store in air tight container.
apple may be placed inside container with cake.
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