Twelve eggs.
Two pounds of the best raisins.
Two pounds of currants.
Two table-spoonfuls of mixed spice, mace and cinnamon.
Two nutmegs powdered.
A large glass of wine \
A large glass of brandy }mixed together.
Half a glass of rose-water /
A pound of citron.

Pick the currants very clean, and wash them, draining them through
a colander. Wipe them in a towel. Spread them out on a large dish,
and set them near the fire, or in the hot sun, to dry, placing the
dish in a slanting position. Having stoned the raisins, cut them
in half, and, when all are done, sprinkle them well with sifted
flour, to prevent their sinking to the bottom of the cake. When
the currants are dry, sprinkle them also with flour.

Pound the spice, allowing twice as much cinnamon as mace. Sift it,
and mix the mace, nutmeg, cinnamon together. Mix also the liquor
and rose-water in a tumbler or cup. Cut the citron in slips. Sift
the flour into a broad dish. Sift the sugar into a deep earthen
pan, and cut the butter into it. Warm it near the fire, if the
weather is too cold for it to mix easily. Stir the butter and
sugar to a cream.

Beat the eggs as light as possible. Stir them into the butter and
sugar, alternately with the flour. Stir very hard. Add gradually
the spice and liquor. Stir the raisins and currants alternately
into the mixture, taking care that they are well floured. Stir the