2765. To every pound of flour add eight eggs; wash four pounds of currants; let them be well picked and dried before the fire; blanch a pound of sweet almonds, and cut them lengthwise very thin; a pound of citron, one pound of candied orange, the same of candied lemon; half a pint of brandy.
2766. When these are made ready, work the butter with your hand to a cream, then beat in your sugar, a quarter of an hour, beat the whites of your eggs to a very strong froth; mix them with your sugar and butter; beat your eggs half an hour at least, and mix them with your cake; then put in your flour, mace and nutmeg; keep beating it well till your oven is ready—pour in the brandy, and beat the currants and almonds lightly in.
2767. Tie three sheets of white paper round the bottom of your hoop to keep it from running out; rub it well with butter, put in your cake, lay the sweetmeats in layers, with cake between each layer, and after it is risen and colored, cover it with paper before your oven is stopped up; it will require three hours to bake properly.
2768. Almond Icing for Wedding Cake.—Beat the whites of three eggs to a strong froth; beat a pint of Jordan almonds very fine with rose-water; mix them, with the eggs, lightly together; put in by degrees a pound of common loaf sugar in powder.
2769. When the cake is baked enough, take it out, and lay it on the icing; then put it in to brown.