Wedding Fruit Cake No. 2

Ingredients

• 1 pound Flour
• 1 pound Sugar
• 1 pound Butter
• 2 pounds Currants
• 1 pound Raisins
• 0.5 pound Citron
• 1 ounce Mace
• 1 ounce Cinnamon
• 4 whole Nutmegs
• 1 ounce Cloves
• 8 large Eggs
• 1 wineglassful Brandy
• 0.5 ounce Royal Extract Rose

Instructions

1. 1Preheat oven to 325°F (160°C). Grease and flour a large cake pan. Weigh out all ingredients.
2. 2In a large bowl, cream together the butter and sugar until light and fluffy.
3. 3Beat in the eggs one at a time, then stir in the brandy and Royal Extract Rose.
4. 4In a separate bowl, combine the flour, currants, raisins, citron, mace, cinnamon, nutmegs, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5Pour the batter into the prepared cake pan and bake in the preheated oven for 2 hours, or until a toothpick inserted into the center comes out clean.