Sift a pound of flour, mix it with a pound of rolled sugar. Beat eight eggs to a froth, and stir the flour and sugar in very gradually. Season it to the taste with essence of lemon or rosewater. Bake it from fifteen to twenty minutes.
Stir together, till very white, a pound of sugar, half a pound of butter—then add eight eggs, beaten to a froth, (the whites and yelks should be beaten separately,) the grated rind of two lemons, and the juice of half a lemon. Stir in gradually a pound of sifted flour. Line a couple of cake pans with white buttered paper, turn the cake into them, and bake it in a quick oven.
Stir to a cream a pound of sugar, and three-quarters of a pound of butter—put in the juice and grated rind of a lemon, a wine glass of brandy. Separate the whites and yelks of nine eggs, beat them to a froth, and stir them into the cake—then add a pound of sifted flour, and just before it is put in the cake pans, a pound of seeded raisins.
Mix a pound of sugar with three-quarters of a pound of butter. When worked white, stir in the yelks of eight eggs, beaten to a froth, then the whites. Add a pound of sifted flour, and mace or nutmeg to the taste. If you wish to have your cake particularly nice, stir in, just before you put it into the pans, a quarter of a pound of citron, or almonds blanched, and powdered fine in rosewater.
206. Confectioner’s Pound Cake.
Stir together a pound and a quarter of sugar, three quarters of a pound of butter. When of a light color, stir in twelve beaten eggs, a pound and a half of sifted flour, and mace or nutmeg to the taste.