Ingredients:

1 pound of nuts
3 cups of sugar
1 pound of figs
1 pound of citron
1 pound of almonds
1-1/2 pound of raisins
2 pounds of currants
2 pounds of glazed mixed
1-1/2 pound of pitted dates
3 pounds of pitted prunes

2 tablespoons of
-Angostura Bitters
-1/2 bottle of brandy
-1/2 bottle of apricot
-or marachino brandy
-1/2 bottle of vermouth
2 cups of cherry cordial
1 bottle of Curacao liqueur
-bottle of rum

-1/2 teaspoon of mace
2 teaspoons of nutmeg
1 teaspoon of cardamon
2 teaspoons of cinnamon
2 teaspoons of all-spice

12 dozen eggs
1 pound of butter
1 pound of flour with
1 pound of brown sugar
1 teaspoon of baking powder

Directions:

First cook the prunes with sugar to a jam
of time All the other fruits and nuts are
ground with a coarse blade in an electric
grinder.

Grind the nuts, mix with fruits and soak
in some of the brandy for at least a week
or two Add some of the liquor as the days
progress.

Steep the spices in a jigger of brandy one
week ahead. Cream and butter, add well the
beaten eggs, with the fruit and the liquor
alternately lastly the flour

bake in a 2" deep baking sheets which have
been greased and limed with wax paper in a
325 degrees F. oven with a pan of water on
the bottom of the oven for about 2 hours.

Cool thoroughly & remove from pan. Store,
in such a manner that cakes can be turned
every few days for the liquor to saturate
the cake.

In Curacao, a day or 2 before the wedding,
the cakes are cut into squares, wrapped in
waxedpaper and placed in a small decorated
box for guests to take home.

The wedding cake itself, is baked in round
pans, iced with fondant, then decorated.