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Fruit Cake

To make a rich fruit cake which will keep for a year or more, rub one pound of sugar and one pound of butter together to a cream, and add half a tea-cupful of treacle. Beat the whites and yolks of ten eggs separately, and add them to the butter and sugar; then by degrees put in two-thirds of a pound of flour with a tea-spoonful of cream of tartar sifted in it. Dissolve half a tea-spoonful of carbonate of soda in a little boiling water, and add it also, then a tea-spoonful of ground cloves, half a tea-spoonful of mace, one grated nutmeg, a wineglass of brandy, the juice and grated rind of a lemon, and last of all, one pound of raisins stoned and chopped, and two pounds of currants, well picked over, mixed with one-third of a pound of flour. Have ready half a pound of citron cut in thin slices. Put a layer of the cake into the baking-tin, then a layer of citron, and so on until the cake is all in. Bake in a moderate oven for at least three hours. Probable cost, 4s.