Two cups of sugar, half a cup of butter, three eggs, three-fourths cup of milk, flour to make the proper consistency, and a teaspoonful baking powder; take out one-third, and add to it a cup raisins, one of currants, citron, spice, and tablespoonful of molasses: bake in layers, and put together with jelly, while warm, having the fruit-cake in the middle.

Ribbon Fig Cake

White Part: Two cups of sugar, two-thirds cup of butter, beaten to a cream; add two-thirds of a cup of milk, and three cups of flour, alternately, two teaspoonfuls of baking-powder, and then the whites of eight eggs, beaten light; bake in layers.

Gold Part: Beat a little more than half a cup of butter and a cup of sugar to a cream; add the yolks of seven eggs and one whole egg, well beaten, one-half cup of milk, and one and one-half cups of flour, mixed with one teaspoonful baking-powder; season strongly with cinnamon and allspice.

Put half the gold cake into a pan, and lay on it halved figs closely; dust with a little flour, and then put on the rest of the cake, and bake; put the gold cake between the white cakes, using frosting between them, and cover with frosting.