Fruit Cake Elizabeth Garratt Ogden Decker

8 lbs currants and seedless raisins

1 lb mixed fruit peels

1 qt sour milk

7 c sugar

2 lbs butter (half shortening)

2 tsp soda, heaping

1 c molasses

1 dozen eggs

Spice to taste (cloves, nutmeg, cinnamon)

Enough flour to make stiff

Bake 275 degrees about 2 hours. Makes 8 cakes. Get fruit ready, put sugar and sour milk over it night before. Melt shortening and add first, then add rest of ingredients. Line pans with paper and fill just half full. (There is a note written in that it might need more fruit.)