Bake in one large loaf for one hour,
letting the oven be moderate. Frost, if liked.
FRUIT CAKE.
One pound of butter; one pound of sugar; one pound and a quarter of sifted
flour; ten eggs; two nutmegs grated; a tablespoonful each of ground
cloves, cinnamon, and allspice; a teaspoonful of soda; a cup of brandy or
wine, and one of dark molasses; one pound of citron; two pounds of stoned
and chopped raisins, and two of currants washed and dried.
Dredge the prepared fruit with enough of the flour to coat it thoroughly.
To have the cake very dark and rich looking, brown the flour a little,
taking great care not to scorch it. Cream the butter, and add the sugar,
in which the spices have been mixed; then the beaten yolks of eggs; then
the whites beaten to a stiff froth, and the flour. Dissolve the soda in a
very little warm water, and add. Now stir in the fruit. Have either one
large, round pan, or two smaller ones. Put at least three thicknesses of
buttered letter-paper on the sides and bottom; turn in the mixture, and
bake for three hours in a moderate oven. Cover with thick paper if there
is the least danger of scorching. This will keep, if well frosted, for two
years.
DOVER CAKE.
One pound of flour; one pound of sugar; half a pound of butter; one teacup
of milk; six eggs; one teaspoonful of baking powder; one grated nutmeg.
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