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Modena Cake

The lightness of this cake depends greatly on the mixing and beating together of the ingredients. Warm six ounces of butter before the fire until it is as soft as cream. Beat into it half a pound of flour, and the same of finely-sifted sugar. Have ready whisked half a dozen eggs (they should be whisked from ten to fifteen minutes). Work the flour and sugar gradually and smoothly with the eggs. Add grated lemon-peel and thinly-sliced candied orange-peel to flavour; and lastly, beat briskly into the mixture as much carbonate of soda as will cover a shilling. Put the cake quickly into the oven, which should be moderately heated. The tin should be lined with a buttered paper. Time, ten to fifteen minutes to beat eggs; to bake, one hour.