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Magdalen Cake

Beat well ten fresh eggs, and again beat with them eight ounces of finely-powdered sugar. Beat six ounces of butter to a cream, and mix the eggs very gradually with it; lastly, add, lightly and at intervals, steadily stirring the mixture, eight ounces of fine flour, well dried. Blanch and slice thinly two ounces of sweet almonds, and the same of candied orange-peel. Stir the orange-peel into the mass, but scatter the almonds over the inside of a buttered cake-tin, which fill with the mixture, putting more almonds over the top. The cake should be put into the oven quickly. Time, about one hour to bake; half an hour to beat the mixture. Probable cost, 2s.