1 1/3 cup sugar

2/3 cup butter

1 1/3 cup flour

6 eggs

4 cups (1 1/3 lb.) seeded raisins

3 cups (1 lb.) currants 1 1/2 cup (1/2 lb.) ground citron large 3/4 cup blanched almonds, ground 1/4 - 1/2 teaspn. extract rose, according to strength

(rose leaves in their season)

Mix fruit with part of the flour, add nuts; cream butter with a little of the flour; beat together the sugar and yolks of eggs until very light and add with extract to creamed butter; beat well ; whip whites of eggs with pinch of salt to stiff froth, add fruit and nuts to yolk mixture, chop in beaten whites and remainder of flour; bake in well oiled tin 1 1/2 - 2 1/2 hrs. in moderate and slow oven; cover when necessary.

The cake may be steamed 3-4 hrs. and baked 1/2 -1 hr.

This cake will keep a long time with care and is unusually desirable. 3 times the quantity given will make 4 medium sized loaves.