Fruit Cake
Two pounds of raisins Two pounds of currants One pound of citron One-half pound of figs One pound of almonds One-fourth pound of dates One pound of butter One pound of brown sugar Twelve eggs One tablespoon of Larkin Nutmeg Two tablespoons of Larkin Cinnamon One teaspoon of Larkin Cloves One pound of flour One teaspoon of Larkin Soda Prepare the fruit the day before and in the morning mix the other ingredients as for any cake, adding fruit at the very last. Bake slowly for five hours. This cake should be baked several weeks before being used.