Pick over raisins and currants and soak them in water overnight.
Chop orange and lemon peel quite fine; do the same with the citron, angelica, and both kinds of cherries.
Pour brandy over fruit, cover, and allow to stand overnight.
The following day, sift together flour, mace, and nutmeg.
Set aside.
Work butter until creamy, then add 1 cup sugar, a little at a time, beating until smooth.
Beat egg yolks until thick and light, then beat in remaining cup of sugar, a little at a time, and the lemon juice.
Combine with butter sugar mixture.
Add flour and sherry alternately.
Stir in all the fruit and, last of all, fold in stiffly beaten egg whites.
Pour the batter into a well greased and floured 10 inch tube pan, a 10 inch Turk's head mold, or 2 large loaf pans.
Place pan of hot water in the bottom of a preheated 350° oven.
Place cake pans in oven and bake 20 minutes.
Reduce heat to 325° and continue baking 1 hour and 40 minutes for large cake; 40 minutes for loaf cakes.
Cakes are done when a toothpick, inserted at the center, comes out dry.
Turn out on rack to cool, then wrap in cheesecloth soaked in sherry (or brandy), and store in an airtight crock or tin for a month or more.
If, during this mellowing period, the cheesecloth dries out, soak it again with the same spirits and rewrap the cake.
Recipe makes about 11 pounds of Great Cake.