MY GRANDMOTHER HATTIE OWENS’S FRUITCAKE 1 lb. each: flour, butter and sugar 1 doz. eggs, separated 2 boxes dark raisins 1 box currants ½ lb. pineapple ¾ lb. cherries ¾ lb. citron ¼ lb. orange peel ¼ lb. lemon peel 1 box dates 1 lb. blanched almonds 1 lb. pecans 1 lb. English walnuts (or 2 lb. black walnuts) ½ tsp. mace ½ tsp. cloves ½ tsp. cinnamon 1 tsp. vanilla 1 tsp. lemon 1 tsp. baking powder ½ c. whiskey Cream butter and flour together; beat egg yolks well, add sugar, and mix well. Combine with first mixture; beat well. Beat egg whites until stiff; cut fruit and nuts and flour lightly; add nuts and fruit alternately with egg whites to first two mixtures folding in egg whites last. Add spices and baking powder. Bake about 4 hours in a 275°F. oven. Pour whiskey over cake; wrap tightly in cheese cloth or cotton tea towel. Store in cool, dark place. NOTE: “I cooked mine about 2 hours 45 minutes to 3 hours.&...