Caledonian Wedding Cake - cooking recipe

Ingredients

4 lbs raisins
4 lbs currants
4 lbs figs
1/2 lb sweet almonds, blanche & chop
1 lb candied peel
4 lbs brown sugar
4 lbs flour, baked brown
4 lbs butter, beaten to a cream
16 ounces sherry wine
16 ounces brandy
32 eggs, beaten seperately
2 pieces grated nutmeg
cinnamon
essence of ratafia
lemon essence
1 teaspoon baking soda, in whites of eggs
1 teaspoon salt

Preparation

Bake 10 hours in a slow oven.
One-quarter of this makes a nice large cake; full quantities, 4 stories high.