I have prepared this for all my children when they were married, and everybody who has tasted this cake declares that it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use half butter and half shortening), add 12 eggs, one at a time, 1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs almonds, blanched and chopped fine, and 1 cup raspberry jam. Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp cinnamon, 1 teasp cloves, and pour over it 3 wine glasses good brandy and 2 wine glasses white wine. Cover the bowl and let this stand while you are mixing the cake, then stir it up, and pour it in the cake batter the very last thing. Mix well, and bake at once in a moderate oven. It is best to line the tin with well greased paper, and care must be used that the cake will not burn at the bottom. These cakes will keep a year or more. Do not bake Cn, too large tins. Use half the quantities if less cake is wanted.- [Anon., N. Y.