1 cup sugar
¹⁄₂ cup butter
1¹⁄₂ cups flour
¹⁄₂ cup wine
1 cup stoned and chopped raisins
2 eggs
¹⁄₂ tea-spoon soda
Cream the butter. Add the sugar. Beat well. Add the flour, the well beaten yolks, and the wine gradually, beating all the time. Dissolve the soda in a very little hot water. Add it to the mixture, and the raisins chopped and floured. Stir in the wine and the whites beaten to a stiff froth. Bake in a moderate oven in three shallow round tins. Put plain icing between each layer.
*Jam Sandwich—I
2 eggs
Their weight in flour and powdered sugar
A little less than their weight in butter
1 small tea-spoon baking powder
Beat the butter to a cream. Add the eggs well beaten, then the sugar and flour and, lastly, the baking powder. It is an improvement if the sugar includes four or five lumps of sugar which have been well rubbed on a lemon and then crushed. Bake in two shallow buttered tins (about 8¹⁄₂ inches) in a moderate oven, about fifteen minutes. When cold spread one round with jam. Place the second round on it. Press it lightly down and sift powdered sugar over it.
Jam Sandwich—II
1 egg
Its weight in butter, sugar, flour and ground rice
1 tea-spoon milk
¹⁄₂ tea-spoon baking powder
Beat the butter and sugar together. Add the unbeaten egg, then the flour, ground rice, milk and, lastly, the baking powder. Bake in two shallow well-buttered round tins (8 inch) for ten to fifteen minutes. Proceed as above.
Lemon Layer Cake
10 eggs
1 lb. sugar
¹⁄₂ lb. flour
2 lemons
1 orange
1¹⁄₄ lb. icing sugar