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Victoria Cake

Put a pound and a quarter of fresh butter into a bowl, and beat it to cream. Add six ounces of powdered sugar, six ounces of pounded sweet almonds, with two or three bitter ones, half an ounce of cinnamon-powder, half a pound of dried cherries, a quarter of a pound of candied peel finely shredded, a pound and a quarter of flour, a little salt, and four eggs. Beat the mixture quickly for a few minutes; then add gradually, beating the batter all the time, three-quarters of a pound of flour, eight eggs well beaten, and a large wine-glassful of brandy. Dissolve an ounce and a half of fresh German yeast in a spoonful of lukewarm water; make a hollow in the centre of the batter, pour in the yeast, and knead it thoroughly into the cake. Whip half a pint of cream to froth, and add this to the rest. Line a baking-tin with buttered paper, half fill it with the mixture, cover with a cloth, and set it in a warm place till it has risen to double the size, then bake immediately in a moderately-heated oven. When the cake is lightly browned, and when a skewer pushed into it will come out clean and dry, it is done enough. If liked, this cake may be served as a pudding, with custard sauce. Probable cost, 6s.