Ingredients

1 pound butter
2 C. light brown sugar, firmly packed
2 tsp. cinnamon
1 tsp. baking soda
2 pounds seedless raisins
3/4 C. almonds, blanched and chopped or cut into strips
9 eggs, separated
3 1/4 C. flour
2 tsp. mace
2 tsp. cinnamon
3 pounds currants
1/2 C. citron
1/2 C. candied peel, cut into strips

Cooking Instructions

In a large bowl, cream the butter and 1 C. of the sugar until light. In a separate bowl, beat the egg yolks until thick and lemon-colored and add them to the butter-sugar mixture. In another bowl, beat the egg whites until stiff but not dry. Fold in a second C. of light brown sugar and add this to the first mixture. In a bowl, sift the flour, mace, cinnamon and baking soda; stir in the currants, raisins and almonds. Add the flour-andfruit mixture to the egg-butter-sugar mixture. Combine the citron and candied peel and set aside. Line two 12-inch round pans with waxed paper, buttered on both sides. Fill each pan 2/3 full, adding layers of citron and candied peel. Cover loosely with buttered paper and tie into place. Steam the cake for three hours and then bake it 1-1/2 hours in a slow oven (300 degrees) or bake it for 4 hours at 275 degrees without steaming. The cake is done when it is firm to the touch and a wire cake tester comes out clean and dry. Run a knife around the inside of the pan and remove the cake when nearly cool. Frost with a thin white icing and decorate with figures of birds, animals and flowers.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)