Cream Butter and sugar until light and fluffy. Add egg yolks, bourbon an sherry; beat until light yellow.
Combine citron, almonds, and coconut in container of an electric blender; blend until finely chopped, and stir into creamed mixture. Combine flour, nutmeg, and mace; add to creamed mixture, beating well. Fold in egg whites,
Spoon into a lightly greased and floured 10” bundt pan. Bake at 250º for 3 hours. Turn out onto a rack to cool. Serve slices with wine jelly and whipped cream
Combine boiling water, lemon rind and juice, and cinnamon, simmer for 5 minutes.
Soften gelatin in cold water for 5 minutes; add softened gelatin and sugar to hot mixture, mixing well. Strain through a cheesecloth. Cool. Stir in sherry. Refrigerate. Yield