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20 lb Butter
20 lb Sugar
20 lb Flour
20 lb Raisins
40 lb Currants
12 lb Citron
20 ea Nutmegs
1 oz Mace
4 oz Cinnamon
20 ea Glasses wine
20 ea Glasses brandy
10 ea Eggs to the pound
Add cloves to your taste. If you wish it richer, add 2 pounds of
currants, and 1 pound of raisins to each pound of flour.
[JP- The above is the complete text of the recipe.]
From Miss Mary Deas Ravenel in _Charleston Receipt Book_ The Junior
League of Charleston 1950 1993 edition, 28th printing ISBN
0-9607854-2-6 Typos by Jeff Pruett
Yields
1 big cake
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