(An English recipe.)
Cream together half a cupful of mixed butter and lard with a half-cupful of brown sugar; beat into this one egg and work both into a cupful of bread dough that has had its second rising. Work in, also, half a teaspoonful of cinnamon and quarter of a grated nutmeg, half a cupful of mixed raisins and currants, the raisins seeded and chopped, the currants washed and dried, and both dredged with flour, a tablespoonful of citron shredded and also dredged, and knead all well for three or four minutes. Make into a loaf, let it rise half an hour and bake in a moderate oven.
One cupful of butter; one and a half cupfuls of powdered sugar; two cupfuls of flour; six eggs; half a pound, each, of raisins and currants; quarter-pound of citron; teaspoonful of cinnamon and nutmeg; half teaspoonful of ground cloves; three tablespoonfuls of brandy.
Cream butter and sugar, beat in the whipped yolks of the eggs, stir in the flour, the spice, the raisins, seeded and chopped; the currants, washed; the citron, shredded, and all the fruit, well dredged with flour, then the whites, beaten stiff, and the brandy. Bake about two hours in a steady oven.
Seed and chop a quarter of a pound of raisins; stem and wash a quarter of a pound of currants; and mince three tablespoonfuls of citron. Mix all this fruit together and thoroughly dredge with flour.
Rub to a cream a generous cupful of powdered sugar and a half-cupful of butter, and beat into this five whipped eggs. Now add half a teaspoonful, each, of ground cinnamon, nutmeg and mace, and stir in a cupful of flour. Last of all, add the fruit, turn into a greased cake tin and bake steadily, not fast, until done. This will probably take from an hour to an hour and a half.
Cream one cupful of butter with two cupfuls of powdered sugar, beat the yolks of six eggs and add to the butter and sugar. Put in two and a half cupfuls of sifted Hour, half a pound, each, of seeded and chopped raisins, and of washed and dried currants, a quarter of a pound of shredded citron, all well dredged with flour, and a teaspoonful, each, of cinnamon and grated nutmeg. Last of all, put in the whites of the eggs beaten stiff. Bake in a steady oven.
This cake may be made as long before Christmas as you desire, as it will keep for months. Cream together a half-pound, each, of butter and sugar, and stir in six beaten eggs. Now beat in one teaspoonful, each, of powdered nutmeg, cloves and cinnamon, one cupful of flour, a half pound, each, of cleaned currants, seeded and chopped raisins, and a quarter of a pound of shredded citron - all thoroughly dredged with flour. Last of all, add a tablespoonful of rose water. Turn into a deep tin, well greased, and bake in a steady oven until done.
One pound, each, of butter, of sugar, of eggs, of flour; one tablespoonful of brandy, one-half teaspoonful of mace.
Cream butter and sugar, beat whites and yolks separately and very light. Add the brandy and mace to the creamed butter and sugar, stir in the yolks, and, after beating hard for a couple of minutes, add the flour and whites alternately, whipping them in lightly, but not stirring after they have gone in. A pound cake batter should be as stiff as it can be stirred. Bake in brick tins, or in small pans in a steady oven, covering with paper to prevent too quick browning.