Four eggs, one pound of brown sugar; beat well.
Add one-eighth pound of citron shredded, one-eighth pound of shelled walnuts (broken), one and one-half cups of flour, one teaspoon of baking-powder, two teaspoons of cinnamon, one-fourth teaspoon of allspice.
Spread the dough in long pans with well-floured hands, have about one and one-half inches thick.
Bake in very moderate oven.
When baked, cut in squares and spread with icing.
Set in a cool stove or the sun to dry.
It is best to let these cakes and all honey cakes stand a week before using.
