Flour, 1½ lbs.;
Butter, 1 lb.;
Sugar, 1 lb.;
Currants, ½ lb.;
Candied citron, ½ lb.;
Orange peel, ½ lb.;
Sweet almonds, 2 oz.;
Allspice, ½ oz.;
Cinnamon ½ oz.;
Eggs, 10.
Beat the sugar and butter to a light cream; add the allspice and pounded cinnamon; work in the yolks of the eggs, two at a time; whip the whites till they are highly frothed, and work them in, keeping the paste warm, or it may become heavy. Cut the citron and orange peel into strips; mix them with the currants (previously well washed and dried before the fire), and also with the almonds; stir in by degrees the flour. Beat the whole together thoroughly, and bake 1½ hours in a moderate oven. There should be a couple sheets of paper both under and over the cake.