3 cups self-raising flour

1  cup unsalted butter

1 1/2 cups sugar

6 eggs

1/2 lb. candied pineapple

1/2 lb. candied cherries

1cup raisins

1/2 lb. almonds

1/4 lb. citron peel

2 oranges

1/2 lb. desiccated coconut

1 teaspoon rose-water



Shred pineapple, cherries, and blanched almonds and cut citron peel into thin slices. Mix fruits, cover them with 3 tablespoons orange juice and allow then to stand overnight to soften. Cream butter and sugar, add well beaten yolks of eggs; then the coconut to which was added 30 minutes previously the rose-water. Beat in 1/2 cup orange juice alternately with sifted flour. Fold in stiffly beaten egg whites. Add fruits and nuts and if desired a cupful of raisins, chopped and dredged lightly with flour. Pour into a well greased tin and bake slowly 3 to 4 hours in a moderate oven, 350 degrees F. Reduce the heat to 300 degrees after the first hour. If cake is browning, cover with brown paper and continue cooking.