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Classic
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page 134
quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter
the pans, and bake them. This cake makes an excellent pudding, if baked in a
large mould, and eaten with sugar and wine.
It is also excellent when boiled, and served up with melted butter, sugar and
wine.
SAVOY OR SPUNGE CAKE.
TAKE twelve fresh eggs, put them in the scale, and balance them with sugar: take
out half, and balance the other half with flour; separate the whites from the
yelks, whip them up very light, then mix them, and sift in, first sugar, then
flour, till both are exhausted; add some grated lemon peel; bake them in paper
cases, or little tin moulds. This also makes an excellent pudding, with butter,
sugar, and wine, for sauce.
A RICH FRUIT CAKE.
HAVE the following articles prepared, before you begin the cake: four pounds of
flour dried and sifted, four pounds of butter washed to free it from salt, two
pounds of loaf sugar pounded, a quarter of a pound of mace, the same of nutmegs
powdered; wash four pounds of currants clean, pick and dry them; blanch one
pound of sweet almonds, and cut them in very thin slices; stone two pounds of
raisins, cut them in two, and strew a little flour over to prevent their
sticking together, and two pounds of citron sliced thin; break thirty eggs,
separating the yelks and whites; work the butter to a cream with your hand--
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