Martha Washington Cake

1 lb. golden raisins
11 oz. currants
1 cup candied orange peel
3/4 candied lemon peel
1 cup candied citron
1/3 cup candied angelica
1/3 cup candied red cherries
1/3 cup candied green cherries
1/2 cup brandy
4 1/2 cups flour
1 tsp. mace
1/2 tsp. nutmeg
1 lb. butter
2 cups sugar
10 eggs - seperated
2 tsp. fresh lemon juice
1/3 cup sherry

Put in 2 loaf pans.

---------My grandmother new what to do with a list of ingredients. For the rest of us, here are some further instructions I found (Thanks go out to http://cake.allrecipes.com) :

1. Place raisins and currants in a bowl, and add enough water to just cover them. Soak overnight.
2. Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both types of cherries. Pour 1/2 cup brandy over fruit, and allow to stand overnight.
3. Sift together flour, mace, and nutmeg.
4. Beat egg yolks until thick and light, then beat in 1 cup of sugar a little at a time. Stir in lemon juice. Beat egg whites until stiff peaks form.
5. In a large bowl, cream the butter, and then add 1 cup sugar a little at a time; beat until smooth. Combine yolk mixture with creamed mixture. Add flour and 1/3 cup sherry alternately to the creamed mixture. Stir in all the fruit, and fold in stiffly beaten egg whites. Pour batter into a well greased and floured 10 inch mold or tube pan. This cake can also be made in 2 large loaf pans.
6. Place a pan of hot water in the bottom of a preheated 350 degree F (175 degrees C) oven. Place cake pans in oven, and bake about 20 minutes. Reduce heat to 325 degrees F (165 degrees C); continue baking 100 minutes for large cake, or 40 minutes for loaf cakes. Cakes are done when a toothpick comes out dry. Turn cake(s) out on rack to cool.
7. Wrap cake(s) in cheesecloth soaked in sherry, and store in airtight container for a month or more. If the cheesecloth dries out in the mellowing period soak it again with the same spirits, and rewrap the cake.