³⁄₄ lb. butter
1 lb. sugar
1 lb. flour
10 eggs
1 wine-glass brandy
1 ” sherry
1 ” molasses or treacle
1 ” milk
4 lbs. raisins
2 lbs. currants
1 lb. citron-peel
1 tea-spoon soda
1 table-spoon cinnamon
2 tea-spoons cloves
1 grated nutmeg
¹⁄₄ lb. chopped almonds
Beat the butter and sugar to a cream. Add the well beaten eggs, brandy, wine, molasses and milk, in which the soda should be dissolved. Then the spices and flour. Stir well together and then add the fruit, which must be well mixed. Bake in two large tins for three or four hours.
*Sultana Cake—I
¹⁄₂ lb. butter
¹⁄₂ lb. flour
¹⁄₂ lb. sultanas
3 ozs. lemon peel
3 eggs
1 tea-spoon vanilla
1 level tea-spoon baking powder
Soften, but do not melt the butter. Beat well. Sift the baking powder with the flour. Add the sugar to the butter, then the flour. Beat the yolks well and add them. Add the fruit and vanilla. Beat continually. Stir in the beaten whites. Bake in a greased tin in a quick oven for one and a half hours.
*Sultana Cake—II
4 eggs
Their weight in flour, castor sugar and butter
The rind of a lemon grated
3 ozs. sultanas
1 oz. finely chopped citron
Beat the butter to a cream. Put the sugar into another pan, and break the four eggs on to it. Beat the eggs and sugar together, with a steel carving-fork, until thick and creamy. It will take twenty minutes to half-an-hour. Stir in the flour lightly and quickly, then the butter, and lastly the fruit and grated lemon. Bake in a shallow oblong tin lined with buttered paper.
This cake is better if kept a day or two before eating.