2 pounds almonds, blanched and cut in strips.
1 large cocoanut, grated.
Before the flour is sifted, add to it one teaspoonful of soda, two teaspoonfuls cream tartar. Cream the butter as you do for pound cake, add the sugar, and beat it awhile; then add the whites of eggs, and flour; and after beating the batter sufficiently, add about one-third of the fruit, reserving the rest to add in layers, as you put the batter in the cake-mould. Bake slowly and carefully, as you do other fruit cake.—Mrs. W.
Black Cake.
1¼ pounds butter.
1½ pounds sugar.
1½ pounds flour.
1½ dozen eggs.
2 pounds stoned raisins.
2 pounds picked and washed currants.