INDIAN POUND CAKE.
368. Three-quarters of a pound of sugar,
Nine ounces of Indian meal,
A quarter of a pound of wheat flour,
Half a pound of butter,
One nutmeg grated,
One tea spoonful of ground cinnamon,
Eight eggs,
Four table spoonsful of brandy.
Mix the wheat and Indian meal together. Stir the butter and sugar to a cream; beat the eggs light and add to it, then the flour; add the spices and liquor; beat it well. Line your pan with paper well buttered and pour in the mixture, or bake it in an earthen mould in a moderate oven.
Rose-water may be substituted for the brandy.
LOAF CAKE.
369. Four cups of flour,
Four cups of sugar,
Two cups of butter,
Six eggs,
Three table spoonsful of brandy,
Two table spoonsful of rose-water,
One grated nutmeg,
One tea spoonful of ground cinnamon,
One cup of milk,
One table spoonful of dissolved salæratus.
Beat the butter and sugar to a cream, whisk the eggs very thick, and stir them into the butter and sugar, add the flour, and beat the whole very hard. Add the milk, spice and liquor.
Butter an earthen cake-mould or iron pan, pour in the mixture, and bake about two hours in a moderate oven.
This is a plain cake, and is very good for a lunch.
Instead of the brandy, grated lemon peel may be added.