Fruit Cake
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
One pound butter, one pound brown sugar, one pound flour, twelve eggs, four pounds currants, four pounds raisins, one pound citron, two pounds figs, two pounds blanched almonds, two oranges, one tablespoonful cinnamon, one tablespoonful allspice, one-half tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one lemon peel (chopped fine), one gill wine, one gill brandy; chop orange peel and pulp (removing seeds), then work in all the sugar you can (this is extra sugar), slice the almonds thin, also citron, chop figs quite fine. Fruit should he weighed after seeding and currants washed. Beat whites and yolks of eggs separately and roll fruit in flour before putting together. This makes a ten quart pan full. One tablespoonful baking powder; five pounds raisins, four pounds seeded; four and one-fourth pounds currants, four pounds washed; six pounds almonds, two pounds blanched.