166.—American Genoa Cake.
Take 7 lbs. of common butter or butterine, 7 lbs. of castor sugar, 60 eggs, 12 lbs. of flour, 10 lbs. of currants, 3 lbs. of chopped peel, 1½ oz. of cream of tartar, ¾ oz. of soda, about 2 pints of churned milk. Cream the butter and sugar together, add the eggs, then mix all the other ingredients together. Paper a square-edged pan, lay on your batter about three inches thick, and bake in a sound oven. After the cake is baked, put it aside in a cool room till next morning, when you may turn it out of the tin, and then, after taking the paper nicely off, cut it into suitable sizes.
Note.—The sides of the tin before being papered must be lined with wood upsets.
This cake is sold at 6d. per pound.