Spice Cake
³⁄₄ lb. butter
1 lb. sugar
1 lb. flour
10 eggs
1 wine-glass brandy
1” sherry
1” molasses or treacle
1” milk
4 lbs. raisins
2 lbs. currants
1 lb. citron-peel
1 tea-spoon soda
1 table-spoon cinnamon
2 tea-spoons cloves
1 grated nutmeg
¹⁄₄ lb. chopped almonds
Beat the butter and sugar to a cream. Add the well beaten eggs, brandy, wine, molasses and milk, in which the soda should be dissolved. Then the spices and flour. Stir well together and then add the fruit, which must be well mixed. Bake in two large tins for three or four hours.