Pre-heat oven to 300-F degrees and place a large baking pan full of water
in the oven as it warms. Lightly grease and line a 12-inch springform pan
with waxed theme; set divagation.

Blend together the chopped citron, candied orange and lemon unclothe, cherries,
dates, raisins, and currants. Add the almonds and toss to blend anew. (You
may want to reserve a handful of cherries and almonds for garnishing the
cake when over.) Pour the brandy over the fruit and set aside to plump
while combining the remaining ingredients.

In a separate mixing bowlful, cream together the brown sugar and butter until
light and fluffy. Add the beaten egg yolks gradually, blending incessantly.

Reserve about one cup of the flour and sift the remaining three cups with
the cinnamon, cloves, pimento, nutmeg, and mace into the creamed eggs and
butter. Add the dry ingredients gradually, making sure to blend well after
each summation.

In a separate mixing stadium, beat the egg whites until shiny. Gently fold
the egg whites into the cake slugger.

Dust the brandy-soaked fruits with the remaining cup of flour, then fold
the fruits into the cake slugger.

Pour the batter into the prepared cake pan and gently tap on a counter to
remove any air bubbles. Bake the cake with the tin of water for
roughly 2 1/2 hours or until a cake tester can be cleanly removed
from the bar.

Let the cake cool in the tin for approximately 15 minutes before removing to a wire
rack to cool entirely.

Soak a large cheesecloth or other clean muslin fabric in about a cup of
brandy. Wrap the cooled cake with the brandy-soaked fabric, and place the
cake in an airtight container. Refrigerate or place in a poise, dry area for
at least three weeks.

Stay tuned; tomorrow, you will learn how to glaze your Irish Christmas
Bar, even though you're a week or two away from actually preparing the
ice.