2 cps butter
2 cps sugar
yolks of 6 eggs
4 cps seeded raisins
4 cps currants
1 1/2 cps flour
1 cp blanched and chopped almonds
2 tbsp each of lemon and orange peel
2 cps citron
2 1/2 cps flour
2 tsp cinnamon
1/2 tsp each of grated nutmeg and ground mace
1/4 tsp each of allspice and cloves
1/2 tsp salt
4 tsp baking powder
1 - Cream together 2 cps butter and 2 cps sugar, and add the beaten yolks of 6 eggs.
2 - Take 4 cps seeded raisins and 4 cps currants which have been washed and dried,
sift over them 1 1/2 cps flour and stir them into the first mixture.
3 - Take 1 cp blanched and chopped almonds, 2 tbsp each of lemon and orange peel, and
add them with 2 cps citron sliced thin.
4 - Next stir into the mixture 1 cp grape juice
5 - Beat the whites of the 6 eggs until stiff and fold in half of them.
6 - With 2 1/2 cps flour mix 2 tsp cinnamon, 1/2 tsp each of grated nutmeg and ground mace,
1/4 tsp each of allspice and cloves, 1/2 tsp salt and 4 tsp baking powder.
7 - Sift these together into the batter and stir thoroughly before folding in the remaining egg whites.
8 - Have ready 2 deep cake-pans greased and lined with greased paper.
9- Turn the batter into the pans and let it bake for 3 to 4 hours in a slow oven.