159.—Gold Cake.
1¼ lb. of butter, 1½ lb. of sugar, 1 pint of yolks of eggs, 1¾ lb. of sultana raisins, ½ lb. of lemon peel, 2 lbs. of flour, ¼ lb. of patent or soda flour. Add a little milk to make it as soft as the Silver mixture, paper a deep square tin, and spread the gold mixture 2 inches thick, then spread the silver mixture nicely over the top of the gold. Baking, about 2¼ hours.
160.—Plum Cake at 6d. per lb. (As sold by Grocers.)
8 lbs. of flour, 2 lbs. of butter, 3 lbs. of sugar, 4 lbs. of currants, ½ lb. of peel, 15 eggs, 2 ozs. of carbonate of soda, 3 ozs. of cream of tartar, essence of lemon, and fresh churned milk, to make into a nice dough. Have some square one-pound tins nicely papered, and weigh in 1 lb. of the mixture. This is an excellent mixture if well got up.
161. Another Way.—1 lb. of lard, 1¼ lb. of sugar, 8 ozs. of peel, 5 lbs. of currants, 6 lbs. of flour, a grated nutmeg, 1 oz. carbonate of soda, 2 ozs. cream of tartar, 8 eggs, the rest milk.
162. Another Way.—½ lb. of butter, ¾ lb. of sugar, 4 eggs, 3 lbs. of currants, 4 lbs. of flour, ¾ oz. of carbonate of soda, ½ oz. of tartaric acid. Dough with milk.