1 1/3 cup sugar
2/3 cup butter
1 1/3 cup flour
4 cups (1 1/3 lb.) seeded raisins
(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.