WEDDING CAKE

2 cups shortening
2 cups sugar
6 eggs
4 cups seeded raisins
4 cups currants
1 cup shelled almonds
2 tablespoons chopped orange peel
2 tablespoons chopped lemon peel
2 cups sliced citron
1 cup grape juice
4 cups flour
2 teaspoons cinnamon
4 teaspoons Dr. Price's Baking Powder
½ teaspoon grated nutmeg
½ teaspoon ground mace
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt

Cream shortening and sugar together; add beaten yolks of eggs; add raisins and currants, which have been washed and dried and over which a half cup of flour has been sifted; blanch almonds and put through food chopper with lemon and orange peel and add; slice citron very fine and add; stir in grape juice and half of stiffly beaten whites of eggs; sift together flour, baking powder, spices and salt and add; mix well and fold in remainder of beaten whites; pour into two 12-inch loaf pans which have been greased and 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 continue baking about two hours longer.