Plum-cake

Ingredients

• 2 pounds currants
• 2 pounds raisins
• 1 pound citron
• 1 pound flour
• 1 pound powdered 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 near the fire or in the sun.

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

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

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

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

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

7. Warm the butter and sugar mixture if necessary, 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, then stir in the floured raisins and currants.

10. Stir the mixture vigorously for ten minutes.

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

12. Layer the mixture and citron in the pan, starting with a layer of mixture, then citron, and repeat until all is used.