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Classic
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page 120
of candied orange and lemon-peel, cut into thin slices; a large nutmeg, grated;
half an ounce of ground allspice; of ground cinnamon, mace, ginger, and
corianders, a quarter of an ounce each, and a gill of brandy. Put the butter
into a suitable vessel, in a warm place, cream it with the hand, and mix it with
the sugar and spices for some time; break in the eggs by degrees, and beat it
twenty or thirty minutes; stir in the brandy, and then the flour, gradually;
beat it well; then add the fruit, sweetmeats, and almonds, and mix all lightly
together. Put it in a cake-pan, and bake it four hours or more, in a slow oven.
The goodness of a cake depends very much on its being well baked. When it is
nearly cold, ice it, according to the following receipt.
ICEING.
Take a pound of double refined loaf-sugar, pounded and sifted through a fine
sieve; beat the whites of six eggs into a froth; put in the sugar gradually,
beating it well; then squeeze in the juice of a lemon, or sufficient essence of
lemon to flavor it, and beat it till it becomes quite thick. Spread it over the
top and sides, as smoothly as possible, before the cake is quite cold.
SPONGE CAKE.
Beat the yolks of twelve eggs half an hour; then put in one pound and a half of
crushed or pounded loaf-sugar, and beat it well; beat the whites of the eggs
till they are well frothed, and
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