Pecan Cake - cooking recipe

Ingredients

1 lb. sugar
1 lb. shortening
1 lb. flour
10 eggs, beaten separately
1 c. whiskey or brandy
1 tsp. cream of tartar
3 boxes white raisins
1 lb. crystallized cherries
1 lb. crystallized pineapple
1/2 c. orange and lemon peel
10 c. pecans
1 tsp. nutmeg

Preparation

Cream sugar and shortening.
Add egg yolks.
Add flour and whiskey alternately, then add cream of tartar and nutmeg.
Beat egg whites well and fold into mixture.
Last, add chopped fruit and nuts which have been dredged with a little flour.
Bake at 225\u00b0 for 3 or 4 hours, depending on size of cake.
This will make two 6 or 7-pound cakes.
It is very good if you can afford it.