150.—Wedding Cake.
1¼ lb. of flour, 1 lb. 2 oz. of butter, 1 lb. of moist sugar, 4 lbs. of currants, 1½ lb. of mixed peel, 2 nutmegs grated, ½ oz. ground cinnamon, 10 eggs, ½ lb. blanched sweet almonds cut in halves, and a wineglassful of brandy. Mix as before directed.
151.—Rich Twelfth Cake.
Same as wedding cake. In olden times a bean and a pea were introduced into the cake to determine who should be king and queen of the evening festivities.
152.—Madeira Cakes.
1¾ lb. of butter, 2 lbs. of sugar, 2 lbs. of flour, 1 lb. of patent flour, 24 eggs. Proceed as before directed. This mixing makes eight cakes, selling at a shilling each. Put two thin slices of citron on each. Bake in a cool oven. Note.—Patent flour is made with 8 lbs. of flour, 4 ozs. cream of tartar, 2 ozs. carbonate of soda, and sifted three times.
153.—Plum Cake. (As made for best shops in Edinburgh.)
3 lbs. of butter, 3 lbs. of sugar, 4½ lbs. of flour, 40 eggs, 8 or 10 lbs. of currants, 2 lbs. of peel, a few drops of essence of lemon. Cream and finish as before directed.
154.—Genoa Cake.
1 lb. of butter, 1 lb. of sugar, 1¼ lb. of flour, 1 lb. of eggs, 2½ lbs. of currants, washed and picked, 1½ lb. of orange peel. Bake in a small square-edged tin. Proceed as before directed. When nicely in the tin have prepared some blanched and chopped almonds, strew them rather thickly on the top, and bake in a moderate oven.