RICH BRIDE’S CAKE
Take four pounds of sifted flour, four pounds of sweet fresh butter, beaten to a cream, and two pounds of white powdered sugar; take six eggs for every pound of flour, an ounce of ground mace or nutmeg, and a tablespoonful of lemon extract or orange-flower water. Wash through several waters, and pick clean from grit, four pounds of currants, and spread them on a folded cloth to dry; stone and cut in two, four pounds of raisins, cut two pounds of citron in slips, and chop or slice one pound of blanched almonds.
Beat the yolks of the eggs with the sugar to a smooth paste; beat the butter and flour together, and add them to the yolks and sugar; then add the spice and half a pint of brandy, and the whites of the eggs beaten to a froth; stir all together for some time; strew half a pound of flour over the fruit, mix it through, then, by degrees stir it into the cake.
Butter large tin basins, line them with white paper, and put in the mixture two inches deep, and bake in a moderate oven two hours. The fruit should be prepared the day before making the cake.
CHEAP JELLY CAKE
One cup of fine white sugar, one cup of milk or water, two tablespoonfuls of butter, one egg, two cups of flour, one teaspoonful of cream of tartar and one-half teaspoonful of carbonate soda; flavor with nutmeg or lemon. It is best with plum or currant jelly.
DELICIOUS POUND CAKE
Cream three quarters of a pound of butter, sift a pound of flour gradually into it, and cream them together. Beat the yolks of nine eggs light in another pan; stir into the eggs a pound of sifted sugar, mix well; beat the whites of twelve eggs to a froth, add them to the yolks and sugar, then pour this into the pan containing the butter and flour; beat all well together; add a little brandy or wine, and nutmeg. Bake carefully in a large pan. Do not have the oven hotter on the top than at the bottom, for the cake must be allowed to rise. Then bake from the bottom. This is a superior way of making cake, and if properly baked is delicious.
MAIZENA CAKE
Half a pound of butter rubbed to a cream with one pound of powdered sugar, six eggs beaten lightly and one pound of corn starch. Flavor and bake in small patty pans.