Beat together the yelks of ten eggs, with a pound of powdered white sugar—beat to a stiff froth the whites of the eggs, and stir them into the yelks and sugar. Beat the whole ten or fifteen minutes, then stir in gradually three-quarters of a pound of sifted flour. Flavor it with a nutmeg, or the grated rind of a lemon. Bake it as soon as the flour and spices are well mixed in.
Beat the yelks of twelve eggs to a froth, with a pound of powdered white sugar. Beat the whites of nine eggs to a stiff froth, and stir them into the yelks and sugar. When the whole has been stirred together for ten minutes, add gradually a pound of sifted flour, and half a pound of almonds, blanched and pounded fine, then stir in three table-spoonsful of thick cream. As soon as the ingredients are well mixed in, turn the cake into buttered pans, and bake it immediately. Frost the cake with the reserved whites of the eggs as soon as it is baked.
One pound of flour, one of sugar, three-quarters of a pound of butter, two pounds of seeded raisins, two of currants, one of citron, a quarter of a pound of almonds, half an ounce of mace, a tea-spoonful of rosewater, a wine glass of brandy, one of wine, and ten eggs. Stir the sugar and butter to a cream, then add the whites and yelks of the eggs, beaten separately to a froth—stir in the flour gradually, then the wine, brandy, and spice. Add the fruit just before it is put into the pans. It takes over two hours to bake it if the loaves are thick—if the loaves are thin, it will bake in less time. This kind of cake is the best after it has been made three or four weeks, and it will keep good five or six months.
One pound of flour, one of sugar, fourteen ounces of butter, ten eggs, three pounds of seeded raisins, three pounds of Zante currants, and one pound of citron, a wine glass of wine, one of brandy, and one of milk, a tea-spoonful of saleratus, a table-spoonful of molasses, a table-spoonful of cinnamon, a tea-spoonful of cloves, a quarter of an ounce of mace, or one nutmeg. The sugar should be the brown kind, and stirred a few minutes with the butter, then the eggs beaten to a froth, and stirred in. Brown the flour in a pan, over a few coals—stir it constantly to prevent its burning. It should be done before you commence making the cake, so as to have it get cold. Stir it into the butter and sugar gradually, then add the molasses and spice. Dissolve the saleratus in the milk, then strain it, and mix it with the brandy and wine, to curdle them—stir the whole into the cake. Just before you put it into the cake pans, stir in the fruit gradually, a handful of each alternately. When well mixed in, put it into cake pans, and bake it immediately. If baked in thick loaves, it takes from two hours and a half to three hours to bake it sufficiently. The oven should not be of a furious heat. Black cake cuts the best when three or four weeks old.
Soak half a pound of sweet almonds in boiling hot water, till the skins will rub off easily—wipe them dry. When you have rubbed off the skins, pound them fine with rosewater. Beat the whites of three eggs to a stiff froth, then stir in gradually half a pound of powdered white sugar, then add the almonds. When the almonds are well mixed in, drop the mixture in small parcels on buttered baking plates, several inches apart, sift sugar over them, and bake them in a slow oven.