1 c. butter or Crisco
1 c. sugar
4 eggs, beaten
2 c. Brer Rabbit molasses (yellow label)
1/2 c. each citron, orange peel, lemon peel
2 slices candied pineapple, cut up
1 tsp. soda
1 tsp. each: nutmeg, allspice and cloves
1/2 lb. English walnut kernels (1 lb. shelled) (Lola use 2 lb. nuts)
1 lb. currants
1 lb. seedless raisins
1/4 c. buttermilk
1/2 c. candied cherries
5 c. flour

Cream sugar and shortening well. Add beaten eggs, then the molasses; mix well. Add soda to buttermilk and beat until foamy, then add to other ingredients. Measure the flour and add the spices to it and sift together 2 to 3 times. Have the nut meats, raisins, currants and candied fruits in separate containers and take a couple of tablespoons of the flour and mix through each thoroughly. Start adding a handful of each to the first mixture along with the flour until all is in, then mix well.

Grease funnel pan and cut heavy brown paper to line the bottom and sides (such as a large grocery sack). Fill the pan 3/4 full and bake at 250° (slow oven) for 2 1/2 hours or until tested done. After I put the batter in the pan, I decorate the top with thin slices of the candied pineapple and halves of candied cherries and halves of English walnuts. I get two cakes out of this batch.