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Mississippi Fruit Cake

Mississippi Fruit Cake Huntsville Heritage Cookbook Junior League of Huntsville, AL 1 pound of candied cherries 1 pound of candied pineapple 1 pound of pecans, shelled 1 pound of almonds, shelled 1 pound of walnuts, shelled 1 pound of pitted dates 4 pounds of seedless raisins 1 pound of currants 1/2 pound of white figs orange and lemon rind, grated, to taste citron, to taste flour, to dredge 1 pound of butter 1 pound of sugar 1 dozen eggs, beaten 1 pound of flour 8 ounces of plum, quince, or berry jelly 1 tablespoon of cinnamon 1/2 teaspoon of allspice 1/2 teaspoon of nutmeg 1 cup wine or brandy   Halve cherries; slice pineapple thin. Add broken or halved nuts. Mix all fruit and nuts. Dredge well with flour. Cream butter and sugar; add eggs. Add flour and jelly, then spices mixed in wine. With hands, mix thin batter into floured fruit and nuts. Put in cake pans; bake at least 1 hour in moderate oven (350ºF.) Cakes are done when inserted cake tester or wire comes out clean. Pour wine over hot cakes; cool and wrap. Makes 15 pounds.