This is the kind of cake or rather, one of the kinds that can be kept for years without detriment to the cake. Some caterers have had it mentioned among their specialties as "grooms cake, 3 years old"

Prepare the fruit first:

2 1/2 pounds raisins - 6 heaped cups,

2 1/2 pounds currants - same.

1 1/2 pounds citron shred fine - 4 cups.

2 heaping tablespoons mixed ground spices - cinnamon, cloves, nutmeg and mace.

1 small cup strong black -coffee.

1 Sall cup dark molasses.

Same of brandy.

A small addition of almonds, nuts or cut figs can be mixed in if wished, and a spoonful of lemon extract.

Then mix the cake batter:

14 ounces sugar - 2 cups.

14 ounces butter - same if pressed.

10 eggs.

18 ounces flour - 4 large cups.

Mix up same as pound cake, the sugar and butter together first, then eggs 2 at a time, then flour. After the flour, put in the 2 ounces spices, coffee, molasses, brandy and lemon extract. The batter is quite thin, but no matter. Mix flour in the fruit to dust it well, then stir up all together.

Take a mould that holds at least 6 qts. or two moulds of 4 quarts each, line them with greased paper, put in the cake and wrap other papers around the outside and tie on to guard the cake against too much heat in baking. Bake from 2 to 3 hours. The raisins ought to be stoned or; in there is nobody to do that, cut them in two, but not mince them small, as that spoils the appearance of the cake.

Cost of large fruit cake, about 15 cents a pound.

Note. The above has been proven a valuable receipt about Christmas and par-ty times but as it makes a cake so nearly all fruit it will bear a little thinning down with more cake batter for most occasions. I make twice the amount of pound-cake mixture, use a little of it as pound or jelly cake and put the specified amount of fruits in what remains or mix them without taking any out; it is a rich cake still, only of different degrees; and if they are temperance people and will not buy brandy put in another spoonful of spices and the cake will be just as good as if the brandy was put in and baked out of it. Cost as above with prices as quoted at this place, 14 pounds including one coat thick icing $1.85.