1 1/2 lbs. butter
1 3/4 lbs. sugar
2 lbs. eggs (18), beaten separately
4 lbs. raisins (seeded and chopped)
5 lbs. currants (well washed)
1 lb. citron cut finely
1 lb. almonds (blanched and chopped finely)
2 lbs. flour (sifted)
2 nutmegs grated
Mace (same bulk as nutmegs)
1/2 pt. alcohol (cooking brandy)
1 tsp. lemon essence (dissolved in the alcohol)
1 tsp. baking soda

Weigh your butter and cut in pieces; soften but do not melt. Stir to a cream then add the sugar and work until white. Beat the yolks of eggs and add. Beat again. Beat the whites to a stiff froth and add.