Ingredients:

1 pound seedless raisins
1/2 pound currants
1/2 pound citron
1/2 pound candied orange peel
1/2 pound candied lemon peel
1 cup honey
1/2 cup molasses
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup brown sugar, firmly packed
6 egg yolks, well beaten
1 cup chopped nuts
6 egg whites, stiffly beaten

Directions:

Cut citron fine and lemon and orange peel into short lengths. Combine with the other fruits. Combine honey and molasses and pour over the fruits, blend and allow to stand while preparing the batter. Sift flour once, measure, add baking powder, baking soda, salt and spices and sift together twice. Cream shortening with sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Then add dry ingredients gradually beating until smooth. Add fruits and nuts and blend. Fold in stiffly beaten egg whites, gently but thoroughly. Pour into 2 loaf pans about 9x5x3 which have been greased, lined with brown paper, then greased again.