6 eggs
2 c. brown sugar
1 tsp. cloves
1 tsp. cinnamon
1/2 tsp. baking soda
1 c. mixed candied peel (4 oz.)
1/2 lb. chopped or slivered almonds
3 c. currants (1 lb.)
1 c. butter
1 tsp. allspice
1/2 c. molasses
2 1/2 c. flour
1/2 c. each of red & green cherries
8 oz. light rum

Preparing fruit: wash currants and drain, put in a bowl and mix 1 cup of flour. Cover and leave a couple of hours or overnight.

In a LARGE mixing bowl cream butter, sugar and spices. Beat eggs and rum together and add to other mixture. Mix baking soda and molasses into mixture. Add the remaining 1 1/2 cups flour and work out all lumps. Add in currants, peel, and cherries and stir well. Add in almonds and again stir well. Using 4 pans (7 1/2 x 3 3/4 x 2 1/2 inches high), fill to top (cake does not rise). Bake at 275 degrees for 2 hours. Test with toothpick. Cool before wrapping.