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Mount Vernon Fruit Cake

1 nutmeg, and a little mace 1 lb. raisins, seeded 1½ lb. sugar 1/2 lb. butter 1 pt. sour cream 1 lb. currants 1 t soda 1 C shredded citron grated rind 2 lemons and juice 14 lbs. flour of 1 6 eggs Cream the butter and sugar; add the lemon and juice, then the yolks of eggs, well beaten. Then add the sour cream (with spices and soda) and flour alternately; then the whites of eggs, well beaten. Beat the mixture about five minutes, then add the fruit, floured. Stir just enough to mix in the fruit. Bake about two hours in a moderate oven. While baking, cover with buttered paper and line pan with greased paper. 1 C shortening Mrs. M. Pester.