*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dark Raisins
    1       lb           Light Raisins
    2       lb           Currants
    1       lb           Citron
    2       lb           Louisiana Pecans
    4 1/2   c            All-Purpose Flour
    2       ts           Nutmeg
    1       t            Mace
    1       t            Cinnamon
    1       lb           Butter
    1       lb           Brown Sugar
   12                    Eggs
    6       oz           Orange Marmalade
      1/2   c            Honey
      1/2   c            Sherry
                         Candied Cherry Halves
                         Pecan Halves
   Combine raisins and currents with citron and nuts.
   Sift flour with spices and resift; mix 2 cups of
   sifted flour mixture with the fruit and nuts. Cream
   butter until soft and smooth, blend in sugar
   throughly, and add eggs one at a time, beating well
   after each egg is added. Add marmalade, beat. Add
   remaining flour mixture alternately with honey and
   sherry mixing well after each addition.  Stir in
   floured fruits and nuts, and mix well until
   distributed through the batter. Pack into loaf tins
   lined with 2 thicknesses of waxed paper, top with
   candied cherries and whole pecans halfs and bake at
   250øF for 2-1/2 to 3 hours, depending on size of pan.
   Cakes are done when they pull away from sides of pan
   and are firm to the touch in the center. EDITORS NOTE:
   Cakes wrapped and stored in a cool place are at their
   best after 2 or 3 weeks of aging. Louisiana
   Conservationist - November/December 1991
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