One pound of flour, sifted.
One pound of white sugar, powdered and sifted. One pound of fresh butter. Ten eggs.
Twelve drops of essence of lemon. A table-spoonful of mixed mace and cinnamon. A nutmeg, powdered.
Pound the spice and sift it. There should be twice as much cinnamon as mace. Mix the cinnamon, mace, and nutmeg together.
Sift the flour in a broad pan, or wooden bowl. Sift the powdered sugar into a large deep pan, and cut the butter into it, in small pieces. If the weather is very cold, and the butter hard, set the pan near the fire for a few minutes; but if the butter is too warm, the cake will be heavy. Stir the butter and sugar together, with a wooden slick, till they are very light, and white, and look like cream.
Beat the eggs in a broad shallow pan with a wooden egg-beater or whisk. They must be beaten till they are thick and smooth, and of the consistence of boiled custard.
Pour the liquor and rose-water, gradually, into the butter and sugar, stirring all the time. Add, by degrees, the essence of lemon and spice.
Stir the egg and (lour alternately into the butter and sugar, a handful of flour, and about two spoonfuls of the egg (which you must continue to beat all the time,) and when all is in, stir the whole mixture very hard, for near ten minutes.
Butter a large tin pan, or a cake mould with an open tube rising from the middle. Put the mixture into it as evenly as possible. Bake it in a moderate oven, for two, or three, or four hours, in proportion to its thickness, and to the heat of the fire.
When you think it is nearly done, thrust a twig or wooden skewer into it, down to the bottom. If the stick comes out clean and dry, the cake is almost baked. When quite done, it will shrink from the sides of the pan, and cease making a noise. Then withdraw the coals (if baked in a dutch oven) take oft' the lid, and let the cake remain in the oven to cool gradually.
You may ice it either warm or cold. Before you put the icing on a large cake, dredge the cake all over with flour, and then wipe the flour off; this will make the icing stick on better - If you have sufficient time, the appearance of the cake will be much improved by icing it twice. Put on the first icing soon after the cake is taken out of the oven, and the second the next day when the first is perfectly dry. While the last icing is wet, ornament it with co-lored sugar-sand or nonpareils.
Take one pound of dried and sifted flour, the same quantity of sifted loaf sugar, and of fresh butter washed in rose water; the well-beaten yolks of twelve, and the whites of six eggs; then with the hand beat the butter to a cream, by degrees add the sugar, then the eggs and the flour; beat it all well together for an hour. Bake it in a tin pan buttered, or in small ones in a quick oven.
Take of dried and sifted flour, sifted loaf sugar, fresh butter, cleaned and dried currants, one pound each, and twelve eggs; then whisk the yolks and whites of the eggs separately, while another with the hand beats the butter to a cream; and as the froth rises upon the eggs add it to, the butter, and continue so doing till it is all beaten in; mix the flour and sugar together, and add them by degrees; the last thing, mix in the currants, together with a glass of brandy. It will require to be beaten during a whole hour. Bake it in a buttered tin.
To a pound of sifted sugar, add a pound of fresh butter, and mix them with the hand ten minutes; put to them nine yolks and five whites of eggs well-beaten; whisk all well, and add a pound of sifted flour, a few caraway seeds, a quarter of a pound of candied orange-peel cut into slices, a few currants washed and picked, and mix all together as light as possible.
Beat one pound of butter to a cream, with some rose water, one pound of flour dried, one pound of sifted sugar, twelve eggs; beat all well together; add a few currants washed and dried; butter small pans of a size for the purpose, grate sugar over them; they are soon baked. They may be done in a Dutch oven.