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Classic
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page 114
well heated oven to bake; when it has risen, and the top is beginning to brown,
cover it with paper; let it bake four hours, and when it is nearly cool, ice it.
This will keep a long time in a stone pan, covered close.
A cheaper Fruit Cake.
Take four pounds of flour, three of butter, three of sugar, two of raisins, one
of currants, two dozen eggs, an ounce of mace, three nutmegs, and a half pint of
brandy; if you want it dark, put in a little molasses; mix the ingredients
together, as the above fruit cake, and bake it from two to three hours.
Fruit or Plum Cake.
Dry and sift a pound of flour, roll a pound of sugar, and beat it with a pound
of butter, and the yelks of ten eggs well beaten; wash and dry a pound of
currants and rub them in flour; stone and cut half a pound of raisins, and mix
in with a glass of rose brandy, and a grated nutmeg, or mace; when all the rest
are well mixed together, beat up the whites of the eggs, and add them; bake it
an hour and a half.
Pound Cake.
Wash the salt from a pound of butter, and beat it with a pound of loaf sugar
till it is as soft as cream; have a pound of flour sifted, and beat ten eggs,
the whites and yelks separately; put alternately into the butter and sugar the
flour and eggs; continue to beat till they are all in, and the cake looks light;
add some grated lemon peel, a nutmeg, and half a wine-glass of brandy; butter
the pan, and bake it an hour; when it is nearly cold, ice it. If you want a very
large cake, double the quantity. You can tell when a cake is done
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Classic
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