For this cake you must prepare, the day before, three pounds of sifted flour, two pounds of powdered white sugar, four nutmegs, and a quarter of an ounce of mace powdered fine; two pounds of stoned raisins, two pounds of currants, picked, washed, and dried (or you may substitute for the currants two additional pounds of raisins), and half a pound of citron cut large. The raisins, currants, and citron must be spread on a large dish, and dredged thickly over with flour, which must be mixed well among them with your hands, so as to coat them all completely. This is to prevent their sinking in a clod to the bottom while the cake is baking, and should always be done with whatever fruit is used in either cakes or puddings. Put the spice into half a pint of white wine, cover it, and let it infuse all night. Next morning, have ready two pounds of the best fresh butter, cut small; six eggs well beaten; a pint of warm new milk; and half a pint of fresh strong yeast, procured, if possible, from a brewer or baker. Rub half the butter into the flour, adding half the sugar; wet it with the milk, and add half of the eggs, and the wine, and the yeast. Stir and mix it thoroughly. Then cover it and set it to rise. It should be perfectly light by evening. Then add the remainder of the butter and the sugar, and the rest of the egg. Mix it well, and set it again to rise till early next morning. Then add gradually the fruit, setting it again to rise for two or three hours. When it is perfectly light for the last time, butter a large deep pan, and put in the mixture. The oven must first be made very hot, and then allowed to cool down so as to bake rather slowly. If too hot, it will scorch and crust the cake on the outside, so as to prevent the heat from penetrating any farther, and the inside will then be soddened and heavy. A common-sized loaf-cake may remain in the oven from three to four hours.