Yield: 1 big cake
| Measure | Ingredient |
|---|---|
| 20 pounds | Butter |
| 20 pounds | Sugar |
| 20 pounds | Flour |
| 20 pounds | Raisins |
| 40 pounds | Currants |
| 12 pounds | Citron |
| 20 eaches | Nutmegs |
| 1 ounce | Mace |
| 4 ounces | Cinnamon |
| 20 eaches | Glasses wine |
| 20 eaches | Glasses brandy |
| 10 eaches | 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 Submitted By JEFF PRUETT On 05-26-95