Plum-cake

Ingredients

• 2 pounds currants
• 2 pounds raisins
• 1 pound citron
• 1 pound flour
• 1 pound powdered white sugar
• 1 pound butter
• 12 eggs
• 2 tablespoons cinnamon
• 2 nutmegs
• 1 large glass wine
• 1 large glass brandy
• ½ glass rose-water
• sifted flour for dusting

Directions

1. Clean and wash the currants, then drain and dry them.

2. Stone and halve the raisins, sprinkle with sifted flour.

3. Pound the cinnamon and nutmeg, then mix together.

4. Mix the wine, brandy, and rose-water in a cup.

5. Cut the citron into slips and sift the flour into a broad dish.

6. Sift the powdered sugar into a deep bowl and cut in the butter.

7. Warm the butter and sugar mixture if needed, then cream them together.

8. Beat the eggs until light, then stir them into the butter and sugar alternately with the flour.

9. Add the spice and liquor gradually, stirring well.

10. Fold in the floured raisins and currants, mixing thoroughly for 10 minutes.

11. Prepare a large tin or earthen pan by lining it with buttered paper.

12. Layer the mixture and citron in the pan, starting and ending with the mixture.