The Cookery Blue Book

Fruit Cake — No. 2

1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2 of citron, 11/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2 teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices as desired.