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Irish Seed Cake

Beat nine eggs, yolks and whites, until they are light, and turn eight ounces of fresh butter to a cream, adding by degrees a little rose-water until a quarter of a pint has been used. Mix with the butter a pound of finely-powdered sugar, and add the beaten eggs. Beat the mixture, and dredge into it three-quarters of a pound of well-dried flour and nearly a quarter of a pound of rice flour. Flavour with essence of any kind liked, and scatter in an ounce of caraway-seeds and some pounded bitter almonds. Bake in a quick oven. The baking-tin should be lined with paper, and both tin and paper must be well buttered. Time, an hour and a half to bake. Probable cost, 2s. 4d.