Plum Cake

Butter a charlotte mold five and a half inches in diameter by five inches high; at the bottom lay a round piece of paper and line the sides with a band of the same. This should reach three-quarters of an inch beyond the edge and should be serrated all around. Place three-quarters of a pound of butter in a vessel with the same weight of sugar and beat together to have it creamy, then add six whole eggs, one at a time, one gill of rum, six ounces of currants cleaned and softened in hot water, three ounces of preserved cherries cut in four, three ounces of citron cut up finely, a pinch of powdered carbonate of ammonia, and lastly fourteen ounces of sifted flour. Fill the mold three-quarters full with this, and stand it on a baking plate; push it into a slack oven to bake, and when done unmold on a grate to cool thoroughly without removing the paper, then place it on a dish covered with a folded napkin and serve.