• 1 pound (4 1/2 cups) sifted Swans Down Cake Flour
• 1 teaspoon Calumet Baking Powder
• 1/2 teaspoon Cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mace
• 1 pound butter or other shortening
• 1 pound brown sugar
• 10 eggs, well beaten
• 1/2 pound candied cherries
• 1/2 pound candied pineapple
• 1 pound. dates, seeded and sliced
• 1/2 pound citron, thinly sliced
• 1 pound raisins
• 1 pound currants
  (hand-penned note: sub[stitute] figs)
• 1/2 pound candied orange and lemon peel
• 1/2 pound nut meats, chopped
• 1 cup honey
• 1 cup molasses
• 1/2 cup cider (note: sub water)

Isabella's Fruit Cake Part I

Sift flour once, measure, add baking powder and spices, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, fruits, peel, nuts, honey, molasses and cider. Add flour gradually. Turn into four 8x8x2" pans which have been greased, lined with heavy paper and greased again. Bake in slow oven (250 F) 3 to 3 1/2 hours. Makes 10 pounds fruit cake.

Isabella's Fruit Cake, Part II

For the fruit cake, I used about 1 pound figs instead of currants. No cider and no molasses. I used water for liquid. I used a half the recipe and had two nice sized cakes. So glad that you liked it. The cake was made the week of Thanksgiving.

hand-written note: used all purpose flour