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Irish Cake

Put a pound of good fresh butter into a large bowl, and turn it back to a cream with the hand. When well turned, beat into it three-quarters of a pound of dried sugar, finely sifted and made hot before the fire. Separate the yolks from the whites of nine eggs, and, when well beaten, stir in the yolks, keeping the hand moved round in the same direction for about twenty minutes, when dredge in by degrees a pound and a quarter of dry flour, mixing well, as before, for another twenty minutes. Add four ounces of blanched almonds, sliced, the same of candied peel, one pound or more of well-washed and dried currants, a glass of brandy, and, lastly, stir in gently the whites of the eggs whisked to a firm froth. Bake in a hot oven and in a round buttered tin. Time, an hour and a half to two hours. Probable cost, 3s. 10d. Sufficient for two cakes.