Stir the sugar and butter to a cream, then add part of the flour, with the milk a little warm, and the beaten yolks of the eggs. Then add, with the remainder of the flour, the whites of the eggs well beaten, the spice, wine, brandy, and pearlash. Mix all thoroughly together, add the fruit, as you put it into the pans. This will make four loaves. Bake about an hour, and then ice them.
Portugal Cake.
One pound powdered loaf sugar.
One pound of dried and sifted flour.
Half a pound of butter.
Eight eggs.
Two tablespoonfuls of lemon juice, or white wine.
One pound of fruit.
One nutmeg.
One and a half pounds of almonds, weighed before shelling.