Beat ten eggs, yelks and whites separately; then melt a pound and a half of butter in a pint of cream; when lukewarm put it to half a pint of ale yeast, near half a pint of sweet wine, and the eggs; then strain the liquid to the dry ingredients, beat them well, and add of cloves, mace, cinnamon and nutmeg, half an ounce each. Butter the pan, and put it into a quick oven. Three hours will bake it.
A very fine Cake.
Wash two pounds and a half of fresh butter in water first, and then in rosewater; beat the butter to a cream: beat twenty eggs, yelk and whites separately, half an hour each. Have ready two pounds and a half of the finest flour, well dried, and kept hot, likewise a pound and a half of sugar pounded and sifted, one ounce of spice in finest powder, three pounds of currants nicely cleaned and dry, half a pound of almonds blanched, and three quarters of a pound of sweetmeats cut not too thin. Let all be kept by the fire, mix all the dry ingredients; pour the eggs strained to the butter; mix half a pint of sweet wine with a large glass of brandy, pour it to the butter and eggs, mix well, then have all the dry things put in by degrees; beat them very thoroughly; you can hardly do it too much. Having half a pound of stoned jar raisins chopped as fine as possible, mix them carefully, so that there shall be no lumps. Beat the ingredients together a full hour at least. Have a hoop well buttered, or if you have none, a tin, or copper cakepan; take a white paper, doubled and buttered, and put in the pan round the edge, if the cake batter fill it more than three parts, for space should be allowed for rising. Bake in a quick oven. It will require three hours.
An excellent and less expensive Cake.
Rub two pounds of dry fine flour, with one of butter, washed in plain and rosewater, mix it with three spoonfuls of yeast in a little warm milk and water. Set it to rise an hour and a half before the fire, then beat into it two pounds of currants, one pound of sugar sifted, four ounces of almonds, six ounces of stoned raisins, chopped fine, half a nutmeg, cinnamon, allspice, and a few cloves, the peel of a lemon chopped as fine as possible, a glass of wine, ditto of brandy, twelve yelks and whites of eggs beat separately, and long; orange, citron, and lemon. Beat exceedingly well, and butter the pan. A quick oven.
A very good Common Cake.
Rub eight ounces of butter into two pounds of dried flour, mix it with three spoonfuls of yeast that is not bitter, to a paste. Let it rise an hour and a half; then mix in the yelks and whites of six eggs beaten apart; one pound of sugar, some milk to make it a proper thickness, (about a pint will be sufficient,) a glass of sweet wine, the rind of a lemon, and a teaspoonful of ginger. Add either a pound and a half of currants, or some carraways, and beat well.
A cheap Seed Cake.
Mix a quarter of a peck of flour with half a pound of sugar, a quarter of an ounce of allspice, and a little ginger; melt three quarters of a pound of butter with half a pint of milk; when just warm, put to it a quarter of a pint of yeast, and work up to a good dough. Let it stand before the fire a few minutes before it goes to the oven; add seeds, or currants, and bake an hour and a half.