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Classic
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page 60
Loaf Cake.
No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into 12 pound of
flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, two small nutmegs, a
tea cup of coriander seed, each pounded fine and sifted, add 1 pint of brandy,
half a pint of wine, 6 pound of stoned raisins, 1 pint of emptins, first having
dried your flower in the oven, dry and roll the sugar fine, rub your shortening
and sugar half an hour, it will render the cake much whiter and lighter, heat
the oven with dry wood, for one and an half hours, if large pans be used, it
will then require 2 hours baking, and in proportion for smaller loaves. To frost
it. Whip six whites, during the baking, add 3 pound of sifted loaf sugar and put
on thick, as it comes hot from the oven. Some return the frosted loaf into the
oven, it injures and yellows it, if the frosting be put on immediately it does
best without being returned into the oven.
No. 2. Rub 4 pound of sugar, 3 and an half pound of shortening, (half butter and
half lard) into 9 pound flour, 1 dozen of eggs, 2 ounces of cinnamon, 1 pint of
milk, 3 spoonfuls coriander seed, 3 gills of brandy, 1 gill of wine, 3 gills of
emptins, 4 pounds of raisins.
No. 3. Six pound of flour, three of sugar, two and an half pound of shortening,
(half butter, half lard) six eggs, one nutmeg, one ounce of cinnamon and one
ounce of coriander seed, one pint of emptins, two gills brandy, one pint of milk
and three pounds of raisins.
No. 4. Five pound of flour, two pound of butter, 2 and an half pounds of loaf
sugar, two and an half pounds of raisins, fifteen eggs, one pint wine, one pint
of emptins, one ounce of cinnamon, one gill rose-water, one gill of brandy --
baked like No. 1.
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