Photo: David Holifield
Ingredients
- 1 pound butter
- 1 pound sugar
- 9 eggs
- 1 pound flour
- 3 pounds currants
- 2 pounds stoned raisins
- ½ cup wine or brandy
- ½ to ¾ pound citron
- 1 grated nutmeg
- a little mace
- a little cinnamon
Directions
1
Preheat the oven to 350°F (175°C).
2
Rub the butter and sugar together until light.
3
Add the yolks of the eggs, then the beaten egg whites.
4
Mix in nearly all the flour, reserving some to dust the raisins.
5
Cut the citron into slices and add it to the batter.
6
Fold in the currants and raisins.
7
Grease a 4-quart pan and line it with lightly buttered brown paper.
8
Pour the batter into the pan and bake until done.
9
Remove the cake from the pan, paper and all, and let it cool.
10
To keep it moist, return it to the pan and cover tightly the next day.