Dark Fruit Cake - cooking recipe

Ingredients

5 c. sifted flour
1 1/2 lb. chopped dates
1/2 lb. currants
3/4 lb. thinly sliced citron
1 1/2 lb. candied cherries, quartered
1 lb. candied pineapple, thinly sliced
1/4 lb. candied lemon peel, cut fine
1/4 lb. candied orange peel, cut fine
1 1/2 lb. broken pecans
1 lb. butter, softened
3 c. brown sugar, firmly packed
8 eggs, separated
2 c. evaporated milk
2 Tbsp. lemon juice
4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
2 tsp. ground cloves
2 tsp. allspice
1 tsp. mace
1 tsp. nutmeg

Preparation

Reserve 3 cups of the flour.
In a large container, combine all the fruit.
Sprinkle the remaining 2 cups flour over the fruit and toss to coat each piece.
Mix in the pecans and set aside. Cream butter until smooth and creamy.
Add brown sugar gradually and continue beating until sugar granules disappear.
Beat in the egg yolks.
Add evaporated milk and lemon juice.
Combine reserved 3 cups flour with baking powder, salt and spices.
Sift together, then stir into butter mixture.
Beat egg whites until stiff, but not dry.
Fold egg whites into butter-flour mixture until well blended.
Add fruit mixture and blend thoroughly.