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 hour...