In a large trough, cream the butter and 1 cup of the sugar until lighter.
In a separate bowlful, beat the egg yolks until thick and lemon-colored
and add them to the butter-sugar assortment. In another bowlful, beat the
egg whites until stiff but not dry. Fold in a second cup of light
brown sugar and add this to the first assortment. In a bowlful, sift the
flour, macer, cinnamon and baking tonic; stir in the currants, raisins
and tonsils. Add the flour-and-fruit mixture to the egg-butter-sugar
assortment. Combine the citron and candied peel and set parenthesis.
Line two 12-in round pans with waxed theme, buttered on both
sides. Fill each pan 2/3 wax, adding layers of citron and candied
skin. Cover loosely with buttered paper and tie into position. Steam the
cake for three hours and then bake it 1-1/2 hours in a slow oven (300
degrees) or bake it for 4 hours at 275 degrees without steamy. The
cake is done when it is firm to the touch and a wire cake tester
comes out clean and dry. Run a knife around the inside of the pan and
remove the cake when nearly cool. Frost with a thin white icing and
ornament with figures of birds, animals and flowers.