1 pound grape fruit peel or citron
1 pound pecans or black walnuts
1 pound candied pineapple
1 pound candied red watermelon rind or cherries
3 pounds seeded raisins
1 1/2 pounds figs or currants
1/2 pound butter
1/2 pound brown sugar
1 cup fruit juicer or sweet pickle syrup
6 eggs
1 pound flour-4 c.
1 tsp. cinnamon
1/2 tsp. cloves
1 tbsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt

Wash and dry currants. Cut grape fruit peel or citron and pineapple in one-half inch cubes, 1 leaving cherries and nuts whole. Cream the butter, sugar and eggs. Mix flour and spices, and flour and fruit juices alternately. Add fruits, and nuts, mix thoroughly. Mix dough thoroughly and place in baking pans which have been lined with butter paper which has been oiled. Cover the top of the pan with heavy brown wrapping paper which has been oiled. Tie the paper securely around the edge of pans to prevent water getting into the cake. Place the pans in the cooker and pour boiling water into the cooker but do not fasten the clamps. Keep at the boiling point 55 minutes. After that clamp the lid down securely on the cooker, close the petcock and raise the pressure to 15 pounds for 15 minutes. This insures cooking the cake to the center of the pan. Remove from cooker, take off paper covers, and place pans in a slow oven for 15 minutes to dry out the crust. This recipe will make 11 pounds. (This recipe is at least 80 years old and excellent.)