Five pounds of dried and sifted flour.
Two pounds of butter.
Two pounds of sugar.
Three gills of distillery yeast, or twice the quantity of home-brewed.
Four eggs.
A gill of wine and a gill of brandy.
Half an ounce of nutmegs, and two pounds of fruit.
A quart of milk.
Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, and blood warm in summer, then the eggs well beaten, the wine, and the remainder of the milk. Beat it well, and let it stand to rise all night. Beat it well in the morning, adding the brandy, the sugar, and the spice. Let it rise three or four hours, till very light. When you put the wood into the oven, put the cake in buttered pans, and put in the fruit as directed previously. If you wish it richer, add a pound of citron.