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1 lb. mixed peel
1 lb. prunes
1 lb. raisins
1 lb. currants (optional)
1 c. cherries
1 bag walnuts
white and sweet wine
1 jar jam (strawberry or
2 c. flour
1 lb. butter
1 lb. light brown sugar
12 eggs, separated
2 c. bread crumbs
3 heaping tsp. baking powder
1 c. milk
1 Tbsp. vanilla
1 Tbsp. almond
1 Tbsp. nutmeg
1 Tbsp. cinnamon
Gravy Master, for desired

Cut up all fruits and nuts and cover with liquor 4 weeks
in advance. Place in blender and grind up. Add jam. Cream
butter and sugar; add egg yolks. Beat well. Add flour, bread
crumbs and baking powder. Add milk, cinnamon, nutmeg, almond
and vanilla. Beat egg whites until stiff peaks form. Fold
into egg mixture. Add 4 cups of fruit. Add Gravy Master to
get deep brown color, if desired. Bake at 350 degrees for approxi-
mately 1 hour. Yields 2 1/2 cookie tin-size cakes.

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