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Almond and Citron Cake

1 cupful Crisco 2 cupfuls flour 1 cupful sugar 1 teaspoonful baking powder 5 eggs 1/4 teaspoonful powdered mace 1/2 lb. blanched chopped almonds 1½ wineglass brandy • 14 lb. shredded candied citron peel 1 teaspoonful salt Cream Crisco and sugar thoroughly together, beat in yolks of eggs one by one, add almonds, citron, brandy, mace, flour, baking powder, salt, mix well and fold in whites of eggs beaten to a stiff froth. Turn into a papered cake pan and bake in a moderate oven for one hour. Cover with boiled frosting if liked.

Sufficient for one large cake.