A pint of fine yellow Indian meal, sifted. - Half a pint of wheat flour. - Half a pound of powdered white sugar. - Half a pound of fresh butter. - Eight eggs. - A powdered nutmeg. - A large tea-spoonful of powdered cinnamon. - A glass of white wine. - A glass of brandy. Having powdered the spice, and mixed together the wine and brandy, put the spice to steep in the liquor. Mix well the Indian meal and the wheat flour, putting them into a broad pan. In another pan, stir together the butter and sugar (as for a pound cake) till they are very light and creamy. Break the eggs into a shallow earthen pan, and beat them till very thick and light. Then, by degrees, stir into the beaten butter and sugar, the spice and the liquor, a little -at a time of each. Afterwards, add alternately the meal and the beaten egg, also a little of each at a time. Stir the whole very hard when all the ingredients are in Butter a straight-sided tin pan, put the mixture into it; set it immediately into a rather brisk oven; and bake it well for three or four hours or more, in proportion to its thickness.

This is a very nice cake. It should be eaten the same day that it is baked; as when stale (even one day old) all Indian cakes become dry, hard, and rough.

It will be improved by the addition of a pound of raisins, stoned, cut in half, and well dredged with wheat flour to prevent their sinking to the bottom. Sultana or seedless raisins are best for all sorts of cakes and puddings.