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TWELFTH CAKE (another way)

The following is an old recipe. Seven pounds of fine flour, two pounds and a half of the freshest butter, seven pounds of currants prepared as before directed, two large nutmegs, grated, half an ounce of mace and a quarter of an ounce of cloves pounded to fine powder, a pound of sifted lump sugar, the yolks of sixteen and the whites of twelve eggs, and a pint and a half of the very best distiller's yeast. Warm as much cream as will wet this mass, and add as much sweet malmsey or mountain wine as will give it the consistency of batter. Beat, not too fine, a pound of sweet almonds bleached; rub them with some of the sweet wine and orange-flower water; then add, and beat also, half a pound each of candied lemon, citron, and orange peel. Let the whole be well mixed, and put the cake into a hoop with a thick paste of flour and water under it in order to preserve the bottom from scorching. Ice it the moment it is drawn from the oven.