Fruit Cake With Brandy ~ 1908

One and a quarter pounds butter, one and a half pounds flour, one pound brown sugar, twelve eggs, three and a half pounds raisins (stoned), three pounds currants, two pounds citron, one pint molasses, one wineglass of brandy, one teaspoon soda, spice of all kinds.  Beat the sugar and butter and the yolks of the eggs together, then add molasses and soda and part of the flour, with all the spice, half nutmeg; then add the rest of the flour, beat the whites of the eggs stiff, and add the fruit and brandy; this makes two cakes and will keep a year.