1 lb. powdered sugar.
1 lb. butter.
1 lb. flour.
12 eggs.
1 lb. currants well washed and dredged.
1 lb. raisins seeded and chopped.
½ lb. citron cut into slips.
1 tablespoonful cinnamon.
2 teaspoonfuls nutmeg.
1 teaspoonful cloves.
1 wineglass brandy.
Cream the butter and sugar, add the beaten yolks of the eggs, and stir
all _well_ together before putting in half of the flour. The spice
should come next, then the whipped whites stirred in alternately with
the rest of the flour, lastly the brandy.
The above quantity is for two large cakes. Bake at least two hours in
deep tins lined with well-buttered paper.
The icing should be laid on stiff and thickly. This cake, if kept in a
cool, dry place, will not spoil in two months.