169.—Jubilee Cakes.
4½ lbs. of flour, 1 lb. 6 ozs. of butter, 1 lb. 14 ozs. of castor sugar, 11 eggs, 1¼ oz. of carbonate of soda, 1¾ oz. of cream of tartar, churned milk to dough. Weigh the flour, add the tartar and soda, make a bay; have the butter previously warmed, put it in the bay with the sugar, cream it well with your hand, adding the eggs gradually, then mix all together and make into a nice batter. Weigh at 1 lb. for sixpence.
This makes a number of cakes of various kinds—such as Citron Cake, by adding a small quantity of thinly chopped citron; Madeira Cake, by dusting the top with castor sugar, and placing two pieces of peel on the top; Plum Cake, by adding a few currants and cut peel; Cocoa-nut Cake, by adding a little cocoa-nut to the mixture, and dusting the top with cocoa-nut; and Seed Cake, by adding a few seeds. It is a capital mixture when nicely got up.