2 cups sugar
2 cups raisins
1 cup butter
2 tsps soda
1 cup buttermilk
2 tsps cinnamon
1 cup Steen's Pure Cane Syrup
2 tsps cloves
3 eggs
2 tsps allspice
5 cups flour
1 tsp nutmeg
2 cups chopped candied pineapple
2 cups chopped candied citron
2 cups chopped candied dates
2 cups chopped candied cherries
2 cups chopped pecans
2 cups chopped or shredded coconut
2 cups chopped candied figs


Grind raisins, soda, cinnamon, cloves, allspice and nutmeg and set aside. Cream sugar and butter. Add syrup and buttermilk; add eggs one at a time beating after each addition; add spices; ½ cup flour and soda; mix thoroughly; to the chopped nuts and candied fruit add remaining flour and mix until well coated – add to first mixture and mix until you can’t see any dry flour. Pour in well greased and wax paper lined pans; bake 3 hours over a pan of water at 250 or 300 degrees.