Rub together, till very white, a pound of sugar, three quarters of a
pound of butter. Mix a wine glass of wine, one of brandy, one of milk,
and if you wish to have the cake look dark, put in a tea-spoonful of
saleratus. Stir them into the butter and sugar, together with a pound of
flour, a tea-spoonful of rosewater, or essence of lemon, a quarter of an
ounce of mace. Beat the whites and yelks separately of six eggs--if no
saleratus is used, two more eggs will be necessary. When beaten to a
froth, mix them with the cake. Stir the whole well together, then add,
just before baking it, half a pound of seeded raisins, the same weight
of Zante currants, a quarter of a pound of citron, or almonds blanched,
and pounded fine in rosewater. The fruit should be stirred in gradually,
a handful of each alternately. Line a couple of three pint tin pans with
buttered white paper, put in the cake, and bake it directly. If it
browns too fast, cover it with paper. It takes from an hour and a
quarter to an hour and a half to bake it, according to the heat of the
oven.