Wash and pick one pound and a half of currants very clean; dry them in a cloth - stone four ounces of Muscatel raisins - add a quarter of an ounce of mace, and half as much cinnamon; pound it fine in a mortar; boil four ounces of Jordan almonds in a little water; strain the water off, skin them and pound them fine; take two ounces of citron, two ounces of candied orange, and two ounces of candied lemon peel; cut them into thin slices; break eight good new eggs into a basin; take one pound and a quarter of fine flour, and sift in one pound of loaf sugar powdered fine warm a pan, and beat one pound of best butter with your hand, till it comes to a very fine cream; put in your sugar, and beat it together till it is fine and white - then put in a fifth part of your flour; give it a stir, and put in nearly half your eggs; continue to beat it; add a little more flour, and the rest of your eggs; beat it again; stir in the rest of your flour and currants - then add your almonds, raisins, candied peel, spice, and half a gill of the best brandy - mix all well together; paper your hoop with double paper round the side and bottom; put in your cake, and take in a very slow oven.