Orleans Cake.
1 liberal pound best flour, dried and sifted.
1 pound powdered sugar.
¾ pound butter, rubbed to a cream with the sugar.
6 eggs beaten light, and the yolks strained.
1 cup cream.
1 glass best brandy.
1 teaspoonful mixed mace and cinnamon.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream of tartar sifted with flour.
Add the strained yolks to the creamed butter and sugar; to this, the cream and soda—then, in alternate supplies, the whites and flour; finally, spice and brandy. Beat up hard for three minutes, and bake in two square loaves. The oven should not be too quick, but steady. Cover with paper if the cake shows signs of crustiness on the top before it has risen to the proper height. It should bake one hour.
Cover with lemon frosting when it is cool.
It is a good cake, and keeps well.