2 lbs. raisins
1/2 lb. currants
1 lb. prunes
1/2 lb. cherries
1/4 lb. dates
1/4 lb. mixed peel
Grated rind of 1 green lime
Burnt sugar for coloring
2 tsp. vanilla
1 pt. rum
1 pt. port wine
12 eggs
1 lb. butter
3/4 lb. dark sugar
1/2 lb. flour
1/2 lb. bread crumbs
1/4 tsp. grated nutmeg
2 tsp. ground cinnamon
Pinch of cloves
1 pt. sherry

Store and stew prunes with sugar to taste, then chop fine. Stone dates and chop fine. Cut all fruit very fine, except currants. Place all fruit in a large jar, omitting nuts. Pour liquor on fruit and steep for at least 1 month.

Cream butter and sugar. Add beaten eggs. Sieve together flour, bread crumbs, baking powder and salt and add. Add burnt sugar for color, say a tablespoon. Add chopped nuts. Taste, and if a sharper taste of liquor is required, add some brandy, wine, liqueur or rum to taste.

Pour batter into a well greased and heavily lined baking tin or cake basin. Cover tightly and steam for at least 4 hours. The cake may also be best, covered, in a 250 degree oven and baked for at least 4 hours. Serve with brandy sauce.