Stone a pound and a half of raisins, and cut them in two. Wash and
dry half a pound of currants. Sift into a pan two pounds of flour.
Put into another pan a pound of brown sugar, (rolled fine,) and
cut up in it a pound of fresh butter. Stir the butter and sugar to
a cream, and add to it two table-spoonfuls of the best ginger; one
table-spoonful of powdered cinnamon; and one of powdered cloves.
Then beat six eggs very light, and add them gradually to the
butter and sugar, in turn with the flour and a quart of molasses.
Lastly, stir in a tea-spoonful of pearl-ash dissolved in a little
vinegar, and add by degrees the fruit, which must be well dredged
with flour. Stir all very hard; put the mixture into a buttered
pan, and bake it in a moderate oven. Take care not to let it burn.