2 lb. rulang 50 yolks of eggs
1/4 lb. flour
25 whites of eggs
4 lb. soft sugar
2 wine glasses each of brandy,
2 lb. butter
rose-water, and honey
2 lb. raisons
2 tablespoon each of essence of vanilla and almonds
2 lb. sultanas
1 lb. currants
1 tablespoon each of powdered cardamoms and cinnamon
1 lb. mixed candied peel
1 lb. candied cherries
1 lb. ginger preserve
1/2 teaspoon powdered cloves
1 lb. chow-chow preserve
1 nutmeg (grated)
1 lb. pumpkin preserve
Almond icing
1 lb. shelled almonds
royal icing

First prepare the fruit. Remove seeds and cut the raisons in three or four pieces, wash and stem the sultanas, wash, pick and dry the currants, cut the pumpkin preserve, ginger preserve, and chowchow preserve in small pieces, shred the candied peel finely and skin and chop the cadjunuts.

Mix the different kinds of fruit together with brandy, rose water and honey and soak five (05) or more days. Put the butter and sugar into a large basin and beat well with a wooden spoon till very light and smooth. Then add the yolks of eggs, one at a time, beating well after each is added and mix in the rulang gradually, and then add the fruit, cadjunuts and spices.

Beat the whites of eggs to a stiff froth. Have ready a large round cake tin lined with two or three folds of paper to the bottom of the tin. Pour in the mixture to the prepared tin and bake in a (175 F) steady oven from 2 to 3 hours.
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