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Black Cake (See Also Fruit Cake)

1 pound powdered white sugar ¾ pound butter 1 pound sifted Five Roses flour 12 eggs (whites and yolks beaten separately) 2 pounds seeded raisins (part of them chopped) 2 pounds currants (carefully cleaned) ½ pound citron (cut in thin strips) ¼ ounce each of cinnamon, cloves and nutmeg mixed 1 wineglass wine 1 wineglass brandy Rub butter and sugar together, add the beaten yolks of eggs, part of the flour, then the spice and the white of eggs well beaten. Add remainder of the flour, wine and brandy. Mix all together thoroughly.

Cover bottom and sides of a four-quart milk pan with buttered white paper. Put in a layer of the mixture, then a layer of the fruit, which has been previously dredged with flour, alternating and using batter for last layer. A small cup of New Orleans molasses makes the cake blacker and moister, but for this it is not necessary to add more flour. Bake 3 to 4 hours in a slow oven. This is excellent, and will keep for a long time. This black cake I have used for many years and find it most satisfactory for its keeping qualities, as it will improve with age if kept in air-tight tins.