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Guernsey Cake

Rub six ounces of butter to a cream, and work into it four ounces of flour and two ounces of ground rice; add a pinch of salt, a quarter of a pound of finely-sifted loaf sugar, an ounce of candied lemon, finely minced, two ounces of dried cherries, and one ounce of angelica, chopped small. When these ingredients are thoroughly blended, add the yolks of four eggs, well beaten, four drops of almond essence, and a table-spoonful of brandy. Line a cake-tin with oiled paper, and when everything is prepared, add the whites of two eggs, whisked to a firm froth. Beat all together for fully ten minutes, pour into the mould, and bake in a quick oven. Time to bake, three-quarters of an hour. Probable cost, 1s. 3d., exclusive of the brandy. Sufficient for a two-pound tin.