Centennial Cake(Taken From 1890 Cookbook, "The Royal Baker") - cooking recipe

Ingredients

3/4 lb. butter
1 1/2 lb. brown sugar
6 eggs
2 c. milk
1 1/2 lb. flour
1/2 tsp. salt
2 tsp. Royal baking powder
3/4 lb. clean currants
1/4 lb. raisins
1/4 lb. sliced citron
1 grated nutmeg
1 glass wine

Preparation

Dredge fruit well with a little of the flour.
Mix rest of flour, salt and baking powder.
Rub butter and sugar together well.
Add beaten yolks, nutmeg and wine.
Beat in alternately the milk and the flour.
Whip the whites and add to mixture; beat hard.
Stir in prepared fruit.
Line 2 loaf pans with 3 thicknesses of paper.
Have cookstove fire at moderate temperature.
Bake 1 1/4 hours.