Fruit-Cake (plainer.)
- 1 lb. powdered sugar.
- 1 lb. flour.
- ¾ lb. butter.
- 7 eggs.
- ½ lb. currants—washed, picked over, and dredged.
- ½ lb. raisins—seeded and chopped, then dredged.
- ¼ lb. citron cut into slips.
- 1 teaspoonful nutmeg.
- 1 teaspoonful cinnamon.
- 1 glass brandy.
Cream butter and sugar; add the beaten yolks, then the spice and the whipped whites alternately with the flour; the fruit and brandy last.
Almond Cake.
- 1 lb. powdered sugar.
- 1 lb. flour.
- ¼ lb. butter.
- 8 eggs.
- 1 coffee-cupful sweet almonds, blanched by putting them into hot water, and, when stripped of their skins and perfectly cold, beaten to a smooth paste in a Wedgewood mortar, with a little rose-water and half a teaspoonful essence of bitter almonds.
Beat whites and yolks separately; stir butter and sugar to a cream; add to this the yolks; beat very hard before putting in the flour; stir in the almond-paste alternately with the whites. Put in the brandy last.
Season the icing with rose-water.
Nut-Cake. ✠
- 2 cups sugar.
- 1 cup butter.
- 3 cups flour.
- 1 cup cold water.
- 4 eggs.
- 1 teaspoonful soda.
- 2 teaspoonfuls cream-tartar.
- 2 cupfuls kernels of hickory-nuts or white walnuts, carefully picked out, and added last of all.