SINGLE:

4 c. all purpose flour, sifted
2 tsp. baking powder
1/2 tsp. salt
2 c. raisins
1/2 lb. citron
1/4 lb. apple
1/2 lb. orange peel
1/4 lb. cherries
1/2 lb. nuts
1 c. butter
2 c. sugar
6 eggs, well beaten
1 c. brandy
1 tsp. flavor
1/2 tsp. mace

DOUBLE:

8 c. all purpose flour, sifted
4 tsp. baking powder
1 tsp. salt
4 c. raisins
1 lb. citron
1/2 lb. apple
1 lb. orange peel
1/2 lb. cherries
1 lb. nuts
2 c. butter
4 c. sugar
12 eggs, well beaten
2 c. brandy
2 tsp. flavor
1 tsp. mace

Mix and sift flour, baking powder, salt and mace. Add fruit and nuts. Cream shortening. Add sugar slowly and cream until fluffy. Stir in well beaten eggs. Add fruit and flour mixture alternately with brandy, stirring well after each addition. Add flavoring. Bake in greased pans lined with wax paper at 275 degrees.

BAKING TIME: 2 1/2 to 3 hours for 1 pound, 3 1/2 hours for two pounds and 4 hours for three pounds. Test after 1 1/2 hours.

One half hour before cakes are done, remove from oven, brush with unbeaten egg whites and decorate with cherries and almonds.