One pound of flour; one pound of butter creamed with one of sugar; one pound each of cleaned currants and of chopped and seeded raisins; one-half pound of citron, shredded and clipped; twelve eggs; one tablespoonful of cinnamon, one tea-spoonful of mace or nutmeg, and one of allspice; one wineglass-ful of brandy.

Cream butter and sugar; add the beaten yolks and beat for five minutes before going further. Next, put in the spices, then the flour and stiffened whites by turns, whipping them in with sidelong, light, but long, strokes, and as few as possible. Then comes the brandy. Finally, put in the fruit well mixed and thoroughly dredged with flour. Beat in quickly, and at once pour the batter into two large moulds, well greased and lined with buttered paper. Bake two hours steadily.

This also is an old Virginia recipe, and has been approved by four generations of housewives and guests.