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Martha Washington Fruit Cake

½ pound butter or shortening

¼ teaspoon mace

1½ pounds sugar

2 cups sour cream

6 eggs

1 pound chopped raisins

13/4 pounds flour

1 pound well-cleaned currants

1 teaspoon soda

½ pound sliced citron

¼ teaspoon salt

Juice and rind of I lemon

I grated nutmeg

Cream the butter or shortening and add the sugar. Gradually add the well-beaten egg-yolks. Mix and sift the dry ingredients and add alternately with the cream. Add the raisins, currants, citron well floured, and lemon. Mix well. Fold in the stiffly beaten egg-whites. Turn into paper-lined loaf-cake pans and cover the tops with greased paper. Bake slowly at 320° F., about two and one-half hours.