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Washington Cake

Put three-quarters of a pound of fresh butter into a bowl, and beat it to cream. Add gradually a pound of sugar, four well-beaten eggs, a teacupful of milk, half a nutmeg, grated, half a tea-spoonful of powdered cinnamon, three table-spoonfuls of brandy, and a pound and three-quarters of flour; flour a pound of dried currants, and stir them in also (or they may be omitted). Beat the mixture briskly for a quarter of an hour. Dissolve a tea-spoonful of baking-powder in a little hot water, and stir it into the mixture. Line the sides and bottom of the pan with buttered paper, pour in the cake, and bake in a moderate oven. When a skewer which has been thrust into it comes out clear and dry it is done enough.