1 pound butter. 1 pound sugar. 12 eggs.

1 pound flour.

2 teaspoonfuls each of cinnamon and mace. 1 teaspoonful each of nutmeg and allspice.

½ teaspoonful cloves. 2 pounds raisins. 2 pounds currants. 1 pound citron. 1 pound almonds. 1 wineglass brandy. 1 lemon. ½ teaspoon salt.

Line the pans with three thicknesses of paper; butter the top layer. Seed and chop the raisins; wash and dry the currants (see page 435); cut the citron in uniform slices, about one eighth of an inch thick; blanch the almonds and chop fine. Mix all the fruit but the citron with enough of the flour to coat it thoroughly. Mix the spices with the sugar. Cream the butter; add the sugar, beaten yolks, beaten whites, lemon rind and juice, brandy, flour, and fruit, except the citron. Put a layer of dough half an inch deep in the pan, then spread evenly with the citron, then another layer of dough and citron; repeat till the materials are all used. Have dough for the top layer. As this cake does not rise much in baking, the pans may be at least two thirds full. Bake in two large, deep, oblong pans three hours, in a moderate oven.