Vary this recipe by adding more fruits, such as 1 pint preserved strawberries or 1 pound candied cherries - or add one pound almonds, blanched and cut fine.

Line 4 large loaf pans with foil.

Cream until light and fluffy:
1 pound shortening

Beat in gradually:
1 pound brown sugar

Stir in:
1 cup molasses
12 egg yolks, well beaten

Sift together:
3 cup flour
4 teaspoon cinnamon
4 teaspoon allspice
1-1/2 teaspoon mace
2 teaspoon nutmeg

Add to the first mixture.

Mix together:
1/2 cup flour
7 pounds raisins
1-1/2 pound candied citron
1 pound dried currants
1/2 cup preserved lemon rind
1/2 cup preserved orange rind

Add to the batter. Then add:
1 cup brandy
4 ounce melted chocolate (optional)

Fold in:
12 stiffly beaten egg whites

Just before putting the batter into the pans, add: 1/4 teaspoon baking soda, dissolved in 1 Tablespoon hot water.

Fill the pans and cover the tops closely with foil. Set the oven at 250° F. On the oven bottom place several shallow pans filled with hot water to a depth of 1 inch. Set the pans of fruitcake on the shelf above. Bake 3 hours, remove the pans of water, and remove the foil from the tops of the cakes. Bake 1-1/2 hours to dry out the cakes.

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