Two pounds of flour, one of sugar, half a pound of butter, one pint of yeast, eight eggs, one quart of milk; cream the sugar and butter together: add the raisins and spices after the first rising. This cake will take an hour and three quarters to bake.
SEED CAKE.
Three pints of sifted flour, one pound of brown sugar, one tablespoonful of caraway seed, mixed together. Then melt half a pound of butter, and pour it into as much cold milk as will make them soft enough to roll out. Three teaspoonsful of cream of tartar. Put in the flour before it is sifted. Dissolve one teaspoonful of soda in the milk: roll out; cut with a tumbler: bake in a quick oven.
JELLY CAKE.
Jelly cake is made of either cup or sponge cake, as preferred. Bake in round tin pans on buttered paper; the pans should be as large as a dinner plate, and the cakes a quarter of an inch in thickness, when baked. Spread jelly upon each cake; place one upon another, till you have four or five, and then ice it.
SPONGE CAKE.
Beat ten eggs separately, very light; mix the whites and yolks together; add a pound of loaf sugar; then put in half a pound of flour. Do not beat it after the flour goes in, as this will make it tough: season to your taste, with lemon or vanilla.
ANOTHER SPONGE CAKE.
One pint of flour, and one of sugar, half a tea-cup full of water; beat six eggs very light; put in the water before the whites of the eggs, and stir as little as possible after all the ingredients are in.