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Twelfth Cake, Lady Caroline Lamb's

Take a quarter of a peck of pure flour carefully dried, three pounds of currants, a quarter of a pound of raisins, half a pound of refined sugar, quarter of a pound of sweet and half an ounce of bitter almonds, blanched and sliced, two ounces of orange and two ounces of candied lemon-peel, and spices according to taste. Mix all thoroughly; then take one pint of cream, and put to it three-quarters of a pound of fresh butter washed first in pure and afterwards in rose-water; place these in a gentle heat. Beat up the whites and yolks, separately, of six eggs, and the yolks only of six more. Add to them a little rose-water, two table-spoonfuls of cardamom brandy, half a glassful of old Rhenish, hock, or champagne, a quarter of a pint of fresh yeast, and a little fine salt. Mix the liquids together, strain them, add the dry materials warm, and mix the whole into a light smooth batter. Place it before a fire for twenty minutes to rise, butter your hoop, and use what flour is necessary to make the cake sufficiently stiff. Set it in the oven with some sheets of brown paper well floured to prevent its burning. In about a couple of hours it will be done. Ice it in the usual manner, and stick any ornaments you choose upon the icing before it is quite dry.

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