Take one pound of fresh butter, one pound of sugar, one pound and a
half of flour, two pounds of currants, a glass of brandy, one pound
of sweatments, two ounces of sweet almonds, ten eggs, a quarter of an
ounce of allspice, and a quarter of an ounce of cinnamon.
Melt the butter to a cream, and put in the sugar. Stir it till quite
light, adding the allspice, and pounded cinnamon; in a quarter of an
hour take the yolks of the eggs, and work them in, two or three at a
time; and the whites of the same must by this time be beaten into a
strong snow quite ready to work in; as the paste must not stand to
chill the butter, or it will be heavy, work in the whites gradually;
then add the orange-peel, lemon, and citron, cut in fine stripes, and
the currants, which must be mixed in well, with the sweet almonds.
Then add the sifted flour and glass of brandy. Bake this cake in a
tin hoop in a hot oven for three hours, and put twelve sheets of
paper under it to keep it from burning.