Mix thoroughly two quarts of fine flour, well dried, with one pound of dry and sifted loaf-sugar, three pounds of currants washed and very dry, half a pound of raisins stoned and chopped, one-quarter of an ounce each of mace, cloves, and cinnamon, a grated nutmeg, the peel of a lemon cut as fine as possible, and half a pound of almonds, blanched and beaten with orange-flower water. Melt two pounds of butter in one and a quarter pint of cream, but not hot; put to it one pint of sweet wine, a glass of brandy and another of rose-water, with the whites and yolks of twelve eggs beaten apart, and half a pint of good yeast. Strain this liquor by degrees into the dry ingredients, beating them together a full hour; then butter the hoop or pan, and bake it in a moderate oven for at least four hours. As you put in the batter, throw in plenty of citron, lemon, and orange candy.

If you ice the cake, when it is nearly cold pour the icing over, and return it to the oven, where it should be left all night, or until it becomes cold; but if the oven be warm, keep it near the mouth, and the door open, lest the color be spoiled; or the icing may be left until the next morning.