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Bride's Cake

1½ pounds butter 1¾ pounds sugar 2 pounds eggs (18) beaten separately 4 pounds raisins (seeded and chopped) 5 pounds currants (well washed) 1 pound citron (cut fine) 1 pound almonds (blanched and chopped fine) 2 pounds Five Roses flour (sifted) 2 nutmegs Mace (same bulk as nutmegs) ½ pint alcohol 1 teaspoon lemon essence (dissolved in the alcohol) 1 teaspoon soda Weigh your butter and cut in pieces.

Soften, but do not melt. Stir to a cream, then add the sugar and work until white.

Beat the yolks of eggs and add. Beat again. Beat the whites to a stiff froth and also add. Sift the flour over the fruit, Mix well, then add to the other ingredients. Last of all, put in the citron and nuts and also a teaspoon soda dissolved in a little water. This makes a 3-story cake. Would cost $12 in a confectioner's —costs about $3.00. Lower story 1 foot in diameter.

See note appended to Groom's Cake recipe. ½ cup butter