Preheat oven to 275 degrees. Sift before measuring 4 cups of flour. Reserve 1 cup. Resift the remainder with: 1/2 tbsp. mace 1 1/2 tsp. salt

Wash 2 1/2 pounds currants. We used 1 box dried currants. Sprinkle with reserved flour. Cut up 2 1/2 pounds raisins (we used light and dark raisins and dates) and 1 pound citron (we used mixed candied fruit).

Break coarsely 1 pound pecans (we used pecans and walnuts). Sprinkle these with reserved flour. Sift 1 pound brown sugar. Cream until soft 1 pound butter; add the sugar gradually. Cream until very light. Beat in 15 egg yolks.

Add the flour mixture to the butter alternately with 1/4 cup bourbon and 1/4 cup wine or 1/2 cup thick fruit juice: prune, apricot or grape. Fold in the floured fruit and nuts.

Beat until stiff but not dry 15 egg whites. Fold them into the butter mixture. Bake a 2 1/2 pound cake in prepared pans for 3-4 hours. Over 5 pounds, allow at least 5 hours. Place a shallow pan filled with water in the oven. Remove it the last hour of baking. Cool and store.

We used dark rum and apricot nectar for the liquid. Egg whites make an incredible volume; whip in several batches. We had to mix this with clean hands in a lobster pot!!! Soak with dark rum and wrap in tin foil and store in tins.