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This recipe is known to be over one hundred years old.
It makes a 24 pound loaf and will keep for 2 years. Part of
the recipe can be used.

2 lb. flour
2 lb. brown sugar
2 lb. butter
3 lb. currants
4 lb. raisins
1 lb. citron
1 lb. figs
1/2 pt. brandy or rum
1/2 pt. sherry wine
a few drops lemon juice
1 lb. candied orange and lemon
1/2 lb. blanched almonds
24 eggs
1 c. currant jelly
1 tsp. each ground cloves,
mace and cinnamon
6 nutmegs
1 c. molasses
1 can grated pineapple
Cut in thin slices the candied peel and citron. Chop
fine the figs and almonds. Bake in slow oven 4 hours. Smaller
cakes should bake at least 2 hours.
From handwritten cookbook found in Mamie Gotte
Patterson's effects. It was very old but undated.

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