(an 1883 receipt) - makes 2 cakes
2 cups butter
1 pound package light brown sugar
16 - 18 eggs (2 cups)
1/2 cup heavy sweet cream
1 cup brandy
1 tablespoon orange flower water
1 1/2 pound citron
4 1/2 cups flour
2 tablespoons cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
2 pounds each of currants, seeded raisins, chopped
1 1/2 cups shaved almonds or other nuts
Cream butter with sugar well. Beat eggs until light and frothy and add to creamed mixture. Then add liquids. Sift flour with spices and sift again over fruit. Blend two mixtures and fill 9 inch square pans nearly to top, lined with buttered and floured paper. Bake in a moderate oven (350 degrees) about 1 hour. Let cool in pans and ice with boiled white icing.