5 pounds of dried and gifted flour. Four eggs. 2 pounds of butter. A gill of wine and a gill of brandy. 2 pounds of sugar. Half an ounce of nutmegs, and two pounds of fruit. 3 gills of distillery yeast, or twice the quantity of home-made yeast. A quart of milk.

Rub the butter very fine into the flour; add half the sugar, then yeast, then half the milk, scalded and cooled to lukewarm, then the eggs well beaten, the wine and the remainder of the milk. Beat well in the morning, adding the brandy, the sugar and the spice. Let rise three or four hours, till very light. When the wood is put into the oven, put the cake in buttered pans, also the fruit, as directed previously. If a richer cake is wanted, add a pound of citron.