Cream butter; add sugar, yolks of eggs beaten until thick, flour in which baking powder has been sifted, alternately with milk and egg whites, beaten until stiff. To one third of this mixture add the spices. Pour into pan the light and dark mixtures irregularly.
Jelly Roll
- 3 egg yolks
1½ cups sugar
½ cup water
¼ teaspoon salt
2 cups pastry flour
2 teaspoons baking powder
3 egg whites
1 teaspoon vanilla
Sift baking powder and salt with flour, and follow directions for making [Sponge Cake]. Pour into medium-sized buttered dripping pan to depth of one half inch. Bake in a moderate oven ten to twelve minutes; turn on to a wet cheese cloth sprinkled with confectioner’s sugar. Cut off edges of cake, spread with warm Jelly, and roll. Work quickly.
Pound Cake
- 1 pound butter
1 pound sugar
10 eggs
1 pound flour
¼ cup wine
¼ cup brandy
few gratings nutmeg
Cream butter; add flour. When well blended, add yolks of eggs beaten until thick, then sugar with nutmeg, whites of eggs beaten until stiff, and wine and brandy. Bake in loaves or small cakes.
Fruit Cake
- 1 pound sugar (brown)
1 pound butter
12 eggs
1 pound flour
½ teaspoon cloves
1 teaspoon each nutmeg and mace
2 teaspoons cinnamon
2 cups raisins
4 cups currants
4 cups chopped almonds
4 cups chopped citron
juice and rind of 1 lemon
¼ cup brandy