BRISTOL LOAF CAKE.
370. Five ounces of butter,
Two pounds of flour,
Half a pound of sugar,
One pound of currants,
One table spoonful of powdered cinnamon,
One gill of yeast,
Enough milk to make a thick batter.
Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night and set it away to rise, in the morning stir in the remainder of the flour and let it rise, when light mould it out very lightly, butter your pan, and bake it in an oven about as hot as for bread.
INDIAN LOAF CAKE.
371. One pound of Indian meal,
A quarter of a pound of butter,
Two eggs,
Half a pound of sugar,
A quarter of a pound of raisins,
A quarter of a pound of currants.
Cut up the butter in the Indian meal, pour over it as much boiling milk as will make a thick batter. Beat the eggs very light; when the batter is cool pour them into it. Seed the raisins, wash, pick, and dry the currants, mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter and add the sugar. Bake it in a moderate oven two hours.
ALMOND CAKE.
372. Ten eggs,
One pound of sugar,
Half a pound of flour,
One wine-glass of rose-water,
One ounce of bitter almonds.
Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water. Beat the whole well. Whisk the whites to a dry froth, and stir in one-half the white with one-half the flour till it is thoroughly mixed, then add the other half of the white and flour.
Do not beat it after the white is in, as that will make it tough and heavy.