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Fruit Cake

Put two ounces each of flour and ground rice into a basin and mix with two ounces of butter; rub it with the fingers until well mixed with the flour, then put in one ounce each of chopped preserved cherries, ginger and candied citron-peel, four ounces of powdered sugar and a tablespoonful of blanched and powdered sweet almonds. Separate the yolks and whites of two eggs, beat the yolks first, mix them with the above ingredients, then beat the whites to a stiff froth and stir them in lightly at the last. Line a buttered cake-tin with sheets of buttered paper, pour the mixture in and bake it in a good oven; when cooked, remove the paper from the cake. Serve it cold.