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Raisin Cake

Beat half a pound of sweet butter to a cream. Add half a pound of powdered and sifted sugar, half a pound of flour, a pinch of salt, a salt-spoonful of grated nutmeg, three eggs well-beaten--the yolks and whites separately--a table-spoonful of brandy, and as much soda as will lie on a sixpence, dissolved in a wine-glassful of hot milk. Beat the mixture till it is quite light. Stone half a pound of Muscatel raisins, chop them small, roll them in flour, and stir them into the cake. Line a small cake-tin with buttered paper, three-parts fill it with the batter, and bake in a well-heated oven. In order to ascertain when the cake is done enough put a skewer into the middle of it, and if when drawn out it is bright and dry, the cake is done. If preferred, commoner raisins may of course be used, but the Muscatels are very much superior to them in flavour and quality. Time to bake, three-quarters of an hour to one hour. Probable cost, 2s. 3d.