Four pounds of fine flour, well dried, four pounds of fresh butter, two pounds of loaf sugar a quarter of a pound of mace pounded and sifted fine, the same of nutmegs To every pound of flour add eight eggs wash four pounds of currants, let them be well picked and dried before the fire; blanch a pound of sweet almonds, and cut them lengthwise very thin; a pound of citron, one pound of candied orange, the same of candied lemon; half a pint of brandy. When these are made ready work the butter with your hand to a cream, then beat in your sugar, a quarter of an hour, beat the whites of your eggs to a very strong froth, mix them with your sugar and butter; beat your yolks half an hour at least, and mix them with your cake; then put in your flour, mace and nutmeg, keep beating it well till your oven is ready - pour in the brandy, and beat the currants and almonds lightly in. Tie three sheets of white paper round the bottom of your hoop to keep it from running out, rub it well with butter, put in your cake, lay the sweetmeats in layers, with cake between each layer, and after it is risen and coloured cover it with paper before your oven is stopped up; it will require three hours to bake properly.