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Bride Cakes

Beat some warmed butter to a cream, with sugar; then beat a dozen or so eggs, two at a time, and when all are in the batter, whisk for nearly an hour and stir in gradually a pound of sifted-flour, add a pound and a half each of raisins and currants, both chopped, quarter of a pound of pounded almonds, half a pound of candied peel minced very fine, and the grated rinds of an orange and a lemon, together with a gill of brandy. Pour this mixture into a tin lined with buttered-paper and bake until quite done. Turn upside down until quite cool, then apply icing and ornamentation.