The only difference usually made in these cakes is, the addition of one pound of raisins, stoned and mixed with the other fruit.
Plain Pound Cake.—(No. 57.)
Cream, as in [No. 55], one pound of butter, and work it well together with one pound of sifted sugar till quite smooth; beat up nine eggs, and put them by degrees to the butter, and beat them for twenty minutes; mix in lightly one pound of flour; put the whole into a hoop, cased with paper, on a baking-plate, and bake it about one hour in a moderate oven.
An ounce of caraway-seeds added to the above, will make what is termed a rich seed cake.
Plum Pound Cake.—(No. 58.)
Make a cake as [No. 57], and when you have beaten it, mix in lightly half a pound of currants, two ounces of orange, and two ounces of candied lemon-peel cut small, and half a nutmeg grated.
Common Seed Cake.—(No. 59.)
Sift two and a half pounds of flour, with half a pound of good Lisbon or loaf sugar, pounded into a pan or bowl; make a cavity in the centre, and pour in half a pint of lukewarm milk, and a table-spoonful of thick yest; mix the milk and yest with enough flour to make it as thick as cream (this is called setting a sponge); set it by in a warm place for one hour; in the meantime, melt to an oil half a pound of fresh butter, and add it to the other ingredients, with one ounce of caraway-seeds, and enough of milk to make it of a middling stiffness; line a hoop with paper, well rubbed over with butter; put in the mixture; set it some time to prove in a stove, or before the fire, and bake it on a plate about an hour, in rather a hot oven; when done, rub the top over with a paste-brush dipped in milk.