3 1/3   c            Cake Flour -- sifted
   1       t            Baking Powder
   1       t            Salt
   1       t            Cinnamon
     1/2   ts           Cloves
     1/2   ts           Mace
   1       c            Butter -- or shortening
   1       c            Sugar
   6       ea           Eggs -- well beaten
   4 1/2   c            Raisins
   4 1/2   c            Currants
   1       c            Citron -- thinly cut
     1/4   c            Grape juice
     3/4   c            Light molasses
  Sift flour once, measure, add baking powder, salt, and
  spices; sift together three times. Cream butter
  thoroughly, add sugar gradually, and cream together
  until light and fluffy. Add eggs and beat well. Add
  fruit, grape juice, and molasses, and mix well. Add
  flour gradually, beating after each addition until
  smooth. Turn into tube pan, which has been greased,
  lined with heavy paper, and again greased. Bake in
  very slow oven ( 250 F.) 4-1/2 hours, or until done.
  Makes 5 1/2 pounds fruit cake. Kate Smith Collection
  1940 Published by General Foods Corp This is the last
  in a collection of 33 butter cakes, and their
  frostings and fillings from an old pamphlet left by my
  mother-in-law, Mrs. Mae Keller. Soon I will be working
  with the balance of the pamphlet. I hope you have all
  enjoyed these recipes as much as I have enjoyed
  sharing them with you. Note: I have posted 51 recipes
  in the Kate Smith Collection. If anyone is collecting
  these recipes, and does not have 51, you can advise me
  which ones you do have, and I will be happy to post
  any that you are missing.
         11/29/91        4:49 PM