2 cupfuls butter 2 cupfuls sugar 10 eggs

1/2 cupful grape juice 1/2 cupful Barbadoes molasses 2 teaspoonfuls mace 1 teaspoonful nutmeg 1/2 teaspoonful salt 4 cupfuls pastry flour

1 1/2 teaspoonfuls soda

1 1/2 teaspoonfuls clove

1 teaspoonful ginger

2 pounds seeded raisins

2 pounds currants

2 pounds candied orange peel

1/4 pound candied cherries

1/4 pound candied pineapple

1/2 pound citron

Cream the butter with the hand till soft, then beat in the sugar. Add the eggs one at a time, unbeaten; turn in the molasses, grape juice and spices. Measure the flour before sifting and mix and sift with the soda. The raisins and currants should be previously washed and dried, the cherries quartered, citron shredded and the pineapple and orange peel chopped. Combine all this fruit with the flour and add to the mixture. Stir thoroughly. Have ready a large, round milk pan, well-oiled and lined with two thicknesses of paper. Put the mixture in this, cover with a buttered paper and steam three hours. Then bake in a very slow oven two hours longer. Let cool, and put away in a stone jar to ripen at least a month before using. Frost with ornamental icing.