The range being in proper condition, next collect all the ingredients to be used. Line the tins with buttered paper.
Sift the flour, then weigh or measure it and the sugar, butter, fruit, and milk. Baking-powder or cream of tartar should always be sifted in with the flour, which should then be covered up, and set near the fire to dry while you are getting other articles ready. If Jewell’s prepared flour is used, no salt, soda, or cream of tartar is needed for anything; and those ingredients may be omitted in using the following receipts.
Dissolve soda in a little cold water.
Put the eggs in cold water. They will beat easier and lighter. Beat yelks and whites separately.
Never mix sweet and sour milk.
When fruit is to be used, it is always better to pick it over, slice or stone, and, if need be, wash and dry it, the evening before, covering it over closely, to keep from the heat and air.
Everything being now in readiness, put the butter into a deep earthen dish. Stir it with a wooden spoon till soft, then add sugar, and beat until light and white, like thick cream. Next add the yelks of the eggs well beaten, then a little of the flour, and very gradually the milk, beating the batter steadily; then add spices, and the whites, well beaten to a very stiff foam, with the remainder of the flour, alternately. Now beat the batter till all is thoroughly combined, and you will be sure of light, fine-grained cake.
Fruit should be rolled in flour and added the last thing, or add it in alternate layers with the batter, as you fill it into the pans. Use some of the flour weighed out for the cake to dredge the fruit.
So far it is well; but quite as much depends on baking, as in the preparation of the cake, and if you have not the most trusty, reliable servants, your watch and care is not ended.
Unless a raised cake, it should be put into the oven as soon as you have put it into the pans, opening the oven door, after the cake is in, as seldom as consistent with proper oversight, as a draught of cold air passing through the oven will tend to make the cake heavy.