Plain Fruit Cake.—One pound each butter beaten to a cream, sifted sugar, sifted flour, twelve eggs, whites and yolks, beaten separately. Two pounds currants, three pounds of stoned raisins chopped, one nutmeg, a little cinnamon and other spices, half pint wine and brandy mixed, one pound citron cut in slices and stuck in the batter after it is in the tin. Bake slowly two to three hours.
Plain Cake.—Flour, three-quarters of a pound; sugar, the same quantity; butter, four ounces; one egg and two tablespoonfuls of milk. Mix all together and bake.
Puffs.—Two eggs beaten very light; one cup of milk, one cup of flour, and a pinch of salt. The gems should be heated while making the puffs, which are then placed in a quick oven.
Plum Cake.—Six eggs well beaten, one pound of sugar, the same of flour, butter and currants, four ounces of candied peel, two tablespoonfuls of mixed spice. When it is all mixed, add one teaspoonful of carbonate of soda, and one of tartaric acid. Beat it all up quickly and bake directly.
Pound Cake.—Take four and a half cups flour, 3 cups each butter and sugar. Ten eggs, yolks and whites beaten separately. Mix.
Pork Cake.—Take one pound salt pork chopped fine, boil a few minutes in half pint water, one cup molasses, two cups sugar, three eggs, two teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins chopped fine, flour to make a stiff batter.
Rich Shortbread.—Two pounds of flour, one pound butter, and quarter pound each of the following ingredients:—Candied orange and lemon peel, sifted loaf sugar, blanched sweet almonds and caraway comfits. Cut the peel and almonds into thin slices, and mix them with one pound and a half of flour and the sugar. Melt the butter, and when cool, pour it into the flour, mixing it quickly with a spoon. Then with the hands mix it, working in the remainder of the flour; give it one roll out till it is an inch thick, cut it into the size you wish, and pinch round the edges. Prick the top with a fork, and stick in some caraway comfits; put it on white paper, and bake on tins in a slow oven.
Seed Cake.—Take half a pound of butter and three-fourths of a pound of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls of picked and bruised caraway seed; dissolve half a teaspoonful of soda in a cup of new milk; mix these well together until they are about the consistency of cream; then sift in two pounds of flour, mix well with a knife, and roll them out into thin cakes, about an inch in thickness. Bake in a quick oven.
Sponge Cake.—Take sixteen eggs; separate the whites from the yolks; beat them very lightly; sift into the yolks one pound of flour, adding a few drops of essence of almond or lemon, to flavor with; then add one pound and a quarter of pulverized loaf sugar; beat this well with a knife; then add the whites whipped to a stiff froth. Have ready the pans, and bake.
Sponge Cake, white.—One and one-third coffee cups of sugar; one coffee cup flour; whites of ten eggs; beat eggs and sugar as if for frosting; add flour by degrees and bake.