Rich Fruit Cake
2 cups sugar 2 cups shortening 6 eggs 4 cups seeded raisins 4 cups currants 4 cups flour 4 teaspoons Royal Baking Powder 1 cup shelled almonds 2 cups sliced citron 2 tablespoons orange peel 2 tablespoons lemon peel 1 cup grape juice 2 teaspoons cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon ground mace 1/4 teaspoon allspice 1/4 teaspoon cloves 1/2 teaspoon salt Cream shortening and sugar together; add beaten yolks; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch and put almonds through food chopper and add; put lemon and orange peel through food chopper and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together cinnamon, nutmeg, mace, allspice, cloves, salt, baking powder and flour and add; mix well and fold in remainder of beaten whites; pour into two 12-inch pans which have been lined with four layers of brown paper and bake in moderate oven one hour; then cover with double layer of brown paper, put asbestos plates underneath and continuo baking about two hours longer.