RICH FRUIT CAKE. 1 quart of sifted flour. 1 pound of fresh butter, cut up in 1 pound powdered sugar. 12 eggs. 3 pounds of bloom raisins. 1½ pound of Zante currants. ¾ pound of sliced citron. 1 tablespoonful each of mace and cinnamon. 2 nutmegs. 1 large wineglassful Madeira wine. 1 large wineglassful French brandy mixed with the spices. Beat the butter and sugar together--eggs separately. Flour the fruit well, and add the flour and other ingredients, putting the fruit in last. Bake in a straight side mould, as it turns out easier. One pound of blanched almonds will improve this recipe. Bake until thoroughly done, then ice while warm.--_Mrs. L._ _Fruit Cake._ 1 pound sugar. 1 pound flour. 1 pound butter. 2 pounds raisins. 2 pounds currants. 1 pound citron. 2 tablespoonfuls of mace and cinnamon. 2 nutmegs, powdered. ½ pint of brandy and wine, mixed. Bake in a slow oven. Seedless raisins are best for cake.--_Mrs. F. C. W._ PINEAPPLE, OR ORANGE CAKE. 1 cup of butter. 3 cups sugar. 5 eggs, beaten separately. 3½ cups flour. ½ cup sweet milk. 2 teaspoonfuls cream of tartar. 1 teaspoonful soda. Bake in jelly-cake tins, four or five deep. Have ready a thick icing, which put on the cakes as thickly as will stick; spread thickly on that the grated pineapple, or orange, the icing to be flavored with the juice of the fruit and a little tartaric acid.--_Mrs. C. C._ ORANGE CAKE. Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar. The rind and juice of one large, or two small oranges. The rind and juice of one-half lemon; the other half to be used for the cake.--_Mrs. P. McG._ _Orange Cake._ 8 eggs. 1½ pounds sugar. 1½ pounds flour. ¾ pound butter. 1 pint milk. 2 teaspoonfuls cream tartar. 1 teaspoonful soda. Beat the eggs very light, and mix in the sugar and creamed butter. Pour in half the milk, and dissolve the cream tartar and soda in the other half. Add the sifted flour as quickly as possible after the foaming milk is poured in. Bake in jelly-cake pans. Take six oranges, grate the peel and squeeze the juice with two pounds pulverized sugar. If you use sweet oranges, add the juice of two lemons. After stirring to a smooth paste, spread between the layers of the cake. Ice, or sprinkle over sugar the last layer on top of the cake.--_Mrs. J. C. W._ _Orange Cake._ First make a sponge cake with twelve eggs, the weight of twelve eggs in sugar, and weight of ten in flour. Then make an icing of the whites of two eggs, the juice of one lemon, and the juice and grated rind of two oranges; add sufficient powdered sugar to make the proper consistency for icing--then put between each cake, and on top of the whole cake.--_Mrs. C. B._ LEMON CAKE.