Browned flour, 1 pound, Sugar, 1 pound, Butter, 1 pound, Seeded raisins, 2 pounds, Eggs, 12,

Stemmed currants, 2 pounds, Candied orange-peel, 1/4 pound, Citron, 3/4 pound, Shelled almonds, 1 pound, French brandy, 1 gill, Curacao cordial, 1 wine-glass, Maraschino, 1 wine-glass, Allspice, 1 tablespoon, Cloves,1/4 tablespoon, Mace, 1/2 teaspoon, Molasses, 1 cup, Soda.

First get the fruit ready; raisins seeded and chopped, currants washed, stemmed and dried, almonds blanched and cut in thin slices, citron and orange-peel cut in long thin slices, and mix all together. Flour very lightly all that is put in, as that prevents the fruits from settling at the bottom of the pan.

Cream the butter and flour, stir until very light the yolks of the eggs with the sugar. Then add the whites of the eggs which have been well whipped. Next the seasoning and after that the fruit must be added, in small quantities at a time, and finally add the molasses, to which a little soda is added just as it is put in.

Bake in a deep pan for 4 hours. Be sure it does not bake too long else it will be too dry. This cake will keep a year; and is at its best when 4 weeks old.