NEW YORK PLUM CAKE.
363. One pound of butter,
One pound of sugar,
One pound of flour,
One pound of citron, cut in small thin slices,
Eight eggs,
Two pounds of raisins, seeded,
Two pounds of currants,
A quarter of an ounce of ground cinnamon,
A quarter of an ounce of ground cloves,
A quarter of an ounce of ground mace,
A quarter of an ounce of grated nutmeg,
One wine-glassful of brandy.
Slice the citron, pick, wash and dry the currants, seed the raisins and mix the fruit together, and dredge over it as much flour as will adhere to it. Prepare the spice. Stir the butter and sugar till it is smooth and light. Beat the eggs very light and stir them into the butter and sugar. Add the flour and fruit gradually; beat the batter till the fruit is thoroughly mixed with it, then add slowly the spice and liquor. Beat the mixture very hard for ten or fifteen minutes. Line your pans with two thicknesses of stout white paper, which should be well buttered, pour in the batter, and bake from four to five hours.
Rose-water and lemon may be used to flavor it instead of the liquor. A wine-glass of rose-water and as much lemon as to give it a taste.