365. One pound of butter,
One pound of flour,
One pound of sugar,
Ten eggs,
One nutmeg grated,
One glass of rose-water and brandy mixed.
Beat the butter and sugar to a cream, whisk the eggs till they are very light, then add them to the butter and sugar alternately with the flour. Stir in the spice and liquor, and beat the whole very hard for ten or fifteen minutes. Line your pan with two or three thicknesses of paper well buttered, pour in the mixture, and bake it in a moderate oven for about three hours.
Two pounds of dried currants may be added to this cake if you choose.
COMMON POUND CAKE.
366. One pound of flour,
One pound of sugar,
Three-quarters of butter,
Ten eggs,
Two tea spoonsful of ground cinnamon,
Two tea spoonsful of grated nutmeg,
A wine-glass of brandy.
Beat the butter and sugar till light and creamy; whisk the eggs till they are thick. Stir the eggs into the butter and sugar, by degrees, alternately with the flour. Add gradually the spice and liquor. Beat the whole very hard for fifteen minutes. Line your pan with paper well buttered; pour in the mixture and bake it in a moderate oven for about three hours. When the edges appear to leave the sides of the pan the cake is nearly done.
This cake is very good, but the spice gives it a dark color. Leave out the spice if you would have your cake a handsome color.
COCOA-NUT POUND CAKE.
367. One pound of butter,
One pound of flour,
One pound of sugar,
One pound of cocoa-nut,
One wine-glass of rose-water,
Ten eggs.
Peel the brown skin off the cocoa-nut and grate it. Beat the butter and sugar to a cream, whisk the eggs and add to it, and stir in the flour. Add gradually the grated nut and rose-water. Beat the mixture very hard for ten or fifteen minutes; butter your pan, line the sides with thick paper, which should be well buttered, pour in the mixture and bake it in a moderate oven for about three hours.