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Fruit and Delicate Cake

Two and one-half tea-cups sugar, four and one-half tea-cups flour, one tea-cup butter, four eggs, one tea-cup sour milk, one small teaspoon soda, flavor with lemon; take enough out of this to fill two jelly tins, then to the remainder add one cup chopped raisins, one cup currants, one cup citron, two tablespoons molasses, two tablespoons brandy, one tablespoon cinnamon, one-half tablespoon mace, and half a teaspoon cloves; bake this in jelly tins; when done, spread jelly between the cakes, which must be put together in this way; first delicate then fruit, alternately; then frost with boiled frosting or confectioners' frosting.