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Fruit Cake

Carefully pick one ounce currants and remove seeds from an ounce raisins, finely chop two dried figs, six preserved cherries, two slices fresh or preserved pineapple, the rind of a candied citron, an ounce peeled almonds and one preserved apricot. Place in a bowl with juice of half an orange, two tablespoon brandy, one tablespoon each rum, sherry and kirsch. Mix all well together and let stand on one side in a cool place till required. Place in a basin three ounces each butter and sugar. Sharply mix with spatula for three minutes, add one egg, sharply mix for a minute, crack in another egg, mix a minute again, add another egg and briskly beat for three minutes longer. Add a half saltspoon salt, two ounces sifted flour and half teaspoon baking powder, sharply stir until well thickened, then add the fruits. Season with half saltspoon each grated nutmeg, mace, cinnamon and ginger, and mix the whole well together. Lightly butter a cake pan, line it with buttered paper, drop in preparation and set in oven to bake for one hour and a half. Remove, let cool off, turn the cake on table, remove the paper, dress the cake on a dish with a folded napkin and serve.