1 lb. butter
2 1/2 c. sugar
10 eggs, separated
4 c. flour
2 boxes raisins
1 boxes currants
1 lg. mixed fruit
1 c. nuts
1 tsp. allspice
1 tbsp. nutmeg
1/2 tsp. mace
2 tsp. baking powder
1/2 tsp. salt
1 c. rum or brandy

Cream butter and sugar. Add egg yolks one at a time. Beat after each. Sift flour and spices. Reserve 1 cup; add rest to cream mixture. Beat egg whites until stiff. Add to mix. Sprinkle reserved flour over nuts and fruit. Fold in. Bake at 300 degrees for 2 hours. Small cakes, 1 1/2 hours.