Cup Cake

Three quarters of a cup of butter, one cup of white granulated sugar, five eggs beaten separately, three cups of flour, one cup of cold sweet milk, two teaspoonfuls of lemon extract, three teaspoonfuls of Royal baking powder, (not heaped). Let the butter be a little soft, but not melted, beat the butter and sugar together until it is a light cream, then put in the yolks and beat them a few minutes, then stir in one cup of the flour with one third of the milk and so on until the flour and milk is all in, then put in the lemon extract and beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in, then add the baking powder last. Let it bake one hour.

Currant Cake

Half a pound of flour with one teaspoonful of baking powder in it, half a pound of white granulated sugar, four ounces of butter, one teaspoonful of extract of lemon, five fresh eggs beaten separately, four ounces of currants. Beat one half of the sugar with the butter and the other half with the yolks, then mix them together and stir in the flour and the lemon; beat the whites with one tablespoonful of sugar to a stiff foam and stir them in, then dredge the currants with flour and stir them in last.

Fruit Cake. (Very Fine)

Twelve ounces of sifted flour with four tea-spoonfuls of baking powder mixed with it, twelve ounces of white granulated sugar, six ounces of fresh butter, six fresh eggs, beaten separately, one teaspoonful each of cinnamon, nutmeg and cloves, eight ounces of seedless California raisins, eight ounces of currants, six ounces of citron cut as thin as paper, one gill of brandy. Put the fruit all together into a deep dish and dredge it with two tablespoonfuls of the weighed flour. Set the vessel containing the flour into a pan of hot water until needed. Beat the whites with one tablespoonful of the sugar to a stiff foam. Beat the butter and sugar together to a light cream. Beat the yolks and stir them into the butter and sugar. Then add the spices and stir in half of the flour, then half of the whites, then the other half of the flour and the whites then add the brandy and stir in the fruit last. Mix it well together and put it quickly into a well buttered cake pan and bake one hour and a quarter. When it has been in one hour, try it with a wooden skewer and if it comes out dry and clean it is done.

Fruit Cake

Four ounces of California seedless raisins, four ounces of currants after they have been washed and dried, four ounces of citron cut in thin chips as thin as paper, ten ounces of sifted flour with three teaspoonfuls of baking powder mixed with it, four ounces of fresh butter, eight ounces of white granulated sugar, six fresh eggs separated and .one grated nutmeg. Dredge the raisins, currants and citron out of the weighed flour. Take out one tablespoonful of the sugar to beat with the whites. Beat the butter and the rest of the sugar to a light cream; beat the yolks and stir them in with the butter and sugar, then put in the nutmeg and stir in the flour and baking powder. Beat the whites with the one tablespoonful of sugar to a stiff foam and stir them in, and last add the fruit, mix it well together, put it quickly into the oven and bake.