One pound, two ounces flour.
One pound good firm butter.
One pound powdered sugar. Ten eggs.
Half pound currants. Half pound chopped figs.
One and one-fourth pounds seedless or stoned raisins chopped. Half pound blanched almonds chopped. Half pound mixed citron, lemon and orange peels. Half nutmeg grated, Tablespoonful mixed spices. Two teaspoonful ground ginger. Teaspoonful extract of lemon. Mix according to the directions of Large Fruit cake.
Two pounds flour. One pound butter.
Five pounds of raisins, currants, dried cherries, citron.
One pound chopped nuts. One tablespoonful ground cloves. Two tablespoonful ground cinnamon. Two pounds powdered sugar. Sixteen eggs.
Cream the butter and sugar, dropping in the eggs a few at a time and whipping well, drench the fruit in the flour, take out and mix, add the flavoring extract and spices, mix well, then add the flour. Line mould with heavy paper, grease both mould and paper, fill and bake in slow oven.
One pound butter.
One pound sugar.
One and one-half pounds flour.
One-half pound chopped figs.
One pound of stoned or seedless raisins.
Cream the butter and sugar, add the eggs two at a time, whipping them in with a good egg whip, drench the fruit in the flour, take fruit out of flour, shaking off all loose flour and mix in, sift the flour and baking powder together, mix in lightly but thoroughly, fill mould and cover top with split almonds, bake.