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Rum Cake

Take the yolks of twelve eggs, beat them up, and add three-quarters of a pint of cream, the same quantity of rum, and sugar to taste; add also the grated peel of a lemon. Butter a tin, pour the mixture in, and bake it till it is dry at the top; the cake may be iced or only strewn with sifted sugar, and ornamented with preserved cherries, etc., or whipped cream may be laid on the top.