Golden Cake

Twelve ounces of white granulated sugar, six ounces of fresh butter, twelve yolks of fresh eggs, twelve ounces of sifted flour, with four teaspoonfuls of baking powder mixed with it, two nutmegs grated, one gill of brandy, six ounces of currants, weighed after they have been washed and dried. Dredge the currants with one tablespoonful of the weighed flour. Warm the flour by setting the vessel containing it into a pan of hot water, beat the butter and sugar to a light cream; beat the yolks with a spoonful of cold milk and stir them in with the butter and sugar, beat them together until very light, then add the nutmeg; then stir in the flour and.baking powder, then add the brandy and last the currants. Mix it well together and put it quickly into a buttered cake pan and bake one hour.

Groom's Cake

One pound of white granulated sugar, ten ounces of fresh butter, sixteen yolks of fresh eggs, one pound of sifted flour, with four teaspoonfuls of baking powder mixed with it, two nutmegs grated, one gill of brandy, one gill of sherry wine, eight ounces of currants, weighed after they have been washed and dried. Dredge the currants with one tablespoonful of the weighed flour, warm the flour by setting the vessel containing it in hot water. Beat the butter and sugar together to a light cream, beat the yolks with a spoonful of cold milk and stir them into the butter and sugar, beat them together until very light, then add the nutmeg; then stir in the flour and baking powder. Then add the brandy and wine and last the currants; mix it well together and put it quickly into a buttered cake pan and bake one hour and twenty minutes.

Soft Ginger Bread

Eight ounces of fresh butter, one pint of the best sugar house molasses, seven ounces of brown sugar, six fresh eggs beaten separately, two tablespoonfuls of ginger, one tablespoonful of powdered cinnamon, half of a grated nutmeg, one quart of sifted flour, with four tea-spoonfuls of baking powder mixed with it. Put the molasses and butter into a saucepan and let it get warm enough to melt the butter, then take it off the fire, beat the yolks and sugar together to a light cream and stir them into the molasses and butter, then stir in the ginger, cinnamon and nutmeg and then add the flour and baking powder, beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. The whites should be beaten and ready to put in as soon as the flour is in. Put it into an iron baking pan and bake three quarters of an hour.

White Ginger Bread

One pint of rich sweet milk, eight ounces of fresh butter, eight fresh eggs, beaten separately, two tablespoonfuls of white ginger, one tablespoonful of powdered cinnamon, one grated nutmeg, one large lemon, grated, peel and juice, one quart of sifted flour with four teaspoonfuls of baking powder mixed with it. Melt the butter in the milk, beat the yolks and sugar to a light cream and stir them into the milk and butter. Then put in the ginger, cinnamon, nutmeg and lemon; then stir in the flour and baking powder. Beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. The whites should be beaten and ready to put in as soon as the flour is in. Put it into an iron baking pan and bake three quarters of an hour.