• 2 cups shortening
• 2 cups sugar
• 6 eggs
• 4 cups seeded raisins
• 4 cups currants
• 1 cup shelled almonds
• 2 tablespoons chopped orange peel
• 2 tablespoons chopped lemon peel
• 2 cups sliced citron
• 1 cup grape juice
• 4 cups flour
• 2 teaspoons cinnamon
• 4 teaspoons Baking Powder
• ½ teaspoon grated nutmeg
• ½ teaspoon ground mace
• ¼ teaspoon allspice
• ¼ teaspoon cloves
• ½ teaspoon salt

Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continue baking about two hours longer.