*Potato Flour Cake
1 lb. butter
11 eggs
1 lb. sugar
1 lb. potato flour
1 wine-glass rum
Soften the butter. Then beat it until very light and creamy. Add to it alternately one whole egg, one table-spoon flour, one table-spoon sugar, beating well between each addition. When about half the materials are used add the rum. Add the rest of the ingredients alternately as before. From first to last the cake should be beaten for an hour. Bake in a buttered tin for one hour and a half to two hours.
*Pound Cake—I
1 lb. butter
1 lb. powdered sugar
10 eggs
1 lb. flour
¹⁄₂ wine-glass sherry
¹⁄₂ wine-glass brandy
Cream the butter. Add the sugar and well beaten yolks. Beat thoroughly. Add the flour and wine, beating all the time. Stir in the whites, which should be whisked to a stiff froth. Bake in three or four small well greased tins in a moderate oven, as this cake is always lighter if baked in small tins. Crystallised cherries halved are an excellent addition to a pound cake. They should be thoroughly mixed in the cake before the whites are added.
Pound Cake—II
1 lb. flour
1 lb. eggs
1 lb. sugar
³⁄₄ lb. butter
1 glass brandy
Beat the butter and half of the flour until light and creamy. Add the brandy. Beat the yolks thoroughly and add them alternately with the stiffly beaten whites and the rest of the flour. Beat all together for half-an-hour. Bake in two tins in a moderate oven for about an hour.