Martha Washington'S Great Cake

• 40 eggs, separated
• 4 lbs butter, softened
• 4 lbs sugar
• 5 lbs flour
• 5 lbs fruit (pears & apples)
• 1/2 ounce mace
• 1 nutmeg
• 1 cup wine
• french brandy

1. WRITTEN AS PER MARTHA WASHINGTON'S DIRECTIONS.
2. Take forty eggs and divide the whites from the yolks, and beat them (whites) to a froth.
3. Then work the butter to a cream, and put the whites of the eggs to it, a cup at a time, until well-worked.
4. Then add sugar (finely powdered) to it in the same manner (one cup at a time).
5. Then put the egg yolks and flour and fruit to it.
6. Add to it mace, nutmeg, wine and brandy.
7. Two hours will bake it. (350 degrees).
8. In the TV program: Martha Stewart baked this in a 16x16x3-inch square pan (it was HUGE!). I suppose you could divide the batter between two 13x9 pans, too.
9. She frosted it with a meringue (whipped egg white & sugar) that was lightly baked to give it a crunch -- and claimed that it would keep for weeks if the cake wasn't cut.
10. She's got a smaller version on her website.

eggs, butter, sugar, flour, apples, mace, nutmeg, wine, brandy

Taken from www.food.com/recipe/martha-washingtons-great-cake-271952 (may not work)