Two pounds of currants, carefully cleaned.
Half a pound of citron, cut into strips.
A quarter of an ounce each, of cinnamon, nutmegs, and cloves, mixed.
One wine-glass of wine, and one wine-glass of brandy.
Rub the butter and sugar together, then add the yolks of the eggs, part of the flour, the spice, and the whites of the eggs well beaten, then add the remainder of the flour, and the wine and brandy. Mix all thoroughly together. Cover the bottom and sides of two square tin pans with white paper, well buttered, pour the mixture in, adding the fruit as formerly directed, first dredging it with flour, and bake four hours. After it is taken from the oven, and a little cooled, ice it thickly.
Pound Cake.
One pound of powdered loaf sugar.
One pound of sifted flour.
Three quarters of a pound of fresh butter.
Eight eggs, and one nutmeg.