3. (Rich.) Take fresh butter and sugar, of each 1 lb.; flour, 11⁄2 lb.; currants, 2 lbs.; a glass of brandy; sweetmeats and peels, 1 lb.; sweet almonds, 2 oz.; 10 eggs; allspice and cinnamon, of each 1⁄4 oz.; bake in a tin hoop in a hot oven for 3 hours, and put 12 sheets of paper under it to keep it from burning. (Mackenzie.)
Cakes, Port′ugal. Prep. From flour, powdered sugar, and fresh butter, of each 1 lb.; 10 eggs; currants, 1⁄2 lb.; and a little white wine; bake in small tins only half filled.
Cake, Potato. A pound of cold potatoes, a quarter of a pound of flour or oatmeal, half a gill of warm milk (with a quarter of an ounce of yeast dissolved in it), a little salt and butter. Mash the potatoes, add the other ingredients, roll out the paste an inch and a half or two inches thick, place it in a greased tin, and bake it.
Cakes, Pound. Prep. 1. As plum cake; but using 1 lb. each of all the ingredients except the spices.
2. Using equal parts of sugar, flour, currants, and sultana raisins, and half that quantity each of butter, brandy, and candied peel, with spices as required.
Cakes, Queen. Prep. From about 1 lb. each of dried flour, sifted sugar, washed currants, and butter, with 8 eggs; the whole beaten for an hour, made into a batter, and baked in little tins, teacups, or saucers, only half filled. A little fine sugar is frequently sifted over them. Nutmeg, mace, and cinnamon are also sometimes added.
Cakes, Rat′ifia. Prep. Beat 1⁄2 lb. of sweet and 1 oz. of bitter almonds, in fine orange, rose, or ratifia water; mix in 1⁄2 lb. of pounded sugar; add the whites of 4 eggs (well beaten); set it over a moderate fire in a preserving-pan; stir it one way until it is pretty hot, and when a little cool form it into small rolls, and cut it into thin cakes; shake some flour lightly on them, give each a light tap, put them on sugar papers, sift a little sugar on them, and put them into a very slack oven.
Cakes, Rout. Prep. From flour, 2 lbs.; butter, sugar, and currants, of each 1 lb.; 3 eggs; 1⁄2 pint of milk; 2 glasses of white wine; and 1 glass of brandy; drop them on a tin plate, and bake them.
Cakes, Savoy. Prep. From flour and sifted sugar, of each 1 lb.; 10 eggs; and the rind of a lemon (grated); form a batter by degrees, put it into moulds, and bake in a slack oven.
Cake, Seed. Prep. 1. (Plain.) From flour, 1⁄4 peck; sugar, 1⁄2 lb.; allspice, 1⁄4 oz.; melted butter, 1⁄2 lb.; a little ginger; milk, 1⁄2 pint; yeast, 1⁄4 pint; add seeds or currants; and bake an hour and a half.