One lb. each of butter, sugar and flour, 10 eggs, 1 lb. raisins, 1/2 lb. each of currants and sliced citron, 1 teaspoonful of ground cloves, 1 of mace, 1 nutmeg, the juice and grated peel of 1 lemon, 1/2 coffeecup of molasses.

Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately; stir the yolks in with the butter and sugar; stir the flour in gradually (having first mixed 1 heaping teaspoonful of cream of tartar with it). When the flour is about half worked in, put in 1/2 teaspoonful soda dissolved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom; it will need to bake slowly for 5 hours. Then do not attempt to lift it from the tin until it is perfectly cold. This cake should be made several days before it is used.