Name: Christmas Fruit Cake
Yield: 2 large cakes
Ingredients: 1 lb. butter; 2 lbs. sugar; 2 lbs. flour; 12 egg yolks; 12 egg whites; 4 tsp. baking powder; 1 Tbsp. cinnamon; 1 Tbsp. nutmeg; 1 Tbsp. cloves; ¼ Tbsp. allspice; ¼ Tbsp. mace; ½ tsp. salt; 2 lbs. raisins; 2 lbs. currants; 1 lb. figs; 1 lb. dates; ½ lb. citron; 1 lb. candied cherries; 1 lb. candied pineapple; 1 lb. pecans, ground; 1 lb. blanched almonds; 1 glass grape jelly; 1 cup grape juice; 2 cups orange juice; ½ cup orange juice; ½ cup lemon juice; candied lemon and orange peel (amounts not given)

Method

Tap a step to mark it done.

Step 1: Cream the butter and sugar together. Add the beaten egg yolks.
Step 2: Dredge the raisins and currants well in flour, using at least 1 cup of the sifted flour, and add them.
Step 3: Add the figs, dates, citron, cherries, pineapple, and lemon and orange peel. Cut all the fruit fine.
Step 4: Put the pecans through a food chopper.
Step 5: Combine all the fruit and stir in the grape and orange juices.
Step 6: Add part of the beaten egg whites, the baking powder and the remaining flour. Beat well and mix thoroughly.
Step 7: Fold in the rest of the beaten egg whites.
Step 8: Bake in well-greased and buttered tube pans at 300°F (preheated) for 4 hours.

From the cook

The original cook set the pans on a heat shield to keep the cake from baking too fast.

What we changed or couldn’t read (6)

The source says to put "asbestos plates" under the cake. Do not use asbestos; a baking stone, a second sheet pan or a pan of water on the rack below does the same job.
The portion of egg whites added first is printed as "≥", a garbled fraction (probably ½).
The grape jelly, lemon juice, spices and almonds are listed but the method never says when to add them.
Orange juice is listed twice (2 cups and ½ cup); one may be a duplicate.
Lemon and orange peel are in the method but not the ingredient list.
Allspice and mace are printed as "¼ Tbsp.", an unusual measure (about ¾ tsp.).

Christmas Fruit Cake

Ingredients Tick as you go

Method