Cream the butter and sugar together, add gradually the yolks of the eggs well beaten, the soda mixed with the cream, flour, salt, spices, grated rind and strained lemon juice, the chopped citron peel, currants, rose extract, raisins, and the whites of eggs beaten stiffly.
Mix carefully, turn into a large buttered casserole, and bake for two and a half hours in a steady oven.
FUDGE CAKE
- 4 ozs. (½ cup) butter
- ½ lb. (1 cup) sugar
- 2 eggs
- 1 gill (½ cup) milk
- 6 ozs. (1½ cups) flour
- 2½ teaspoonfuls baking powder
- 2 ozs. melted unsweetened chocolate
- ½ teaspoonful vanilla extract
Cream the butter and sugar together, then add the yolks of eggs well beaten, the whites stiffly beaten, milk, flour, baking powder, chocolate, and extracts.
Mix well and pour into a buttered and floured shallow casserole. Bake for forty minutes in a moderate oven. When cold, cover with any good white frosting.
HICKORY NUT CAKE
- 1½ cupfuls hickory nut meats
- 1 lb. (2 cups) sugar
- ½ lb. (1 cup) butter
- 3 eggs
- ½ pint (1 cup) buttermilk
- 1 teaspoonful baking soda
- 1 lb. (4 cups) sifted flour
- ¼ teaspoonful salt
- 1 teaspoonful almond extract
Cream the butter and sugar together, then add the eggs well beaten, the salt, extract, the soda dissolved in the buttermilk, flour, and the nuts chopped.
Mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour.