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White Cake

Beat one pound of fresh butter to cream. Work in gradually one pound of powdered white sugar, one pound of dried flour, a dessert-spoonful each of candied orange-and lemon-peel chopped small, an ounce of caraway-seeds, half a nutmeg, grated, a quarter of a pint of cream, five well-beaten eggs, a small glassful of brandy, and a little orange-flower or rose-water. Beat the cake well between every addition. Mix with it a table-spoonful of fresh yeast, cover with a cloth, and put it on the hearth to rise. When sufficiently risen, put it into a well-buttered tin, and bake in a well-heated oven. As soon as the cake is done enough, brush it over with the beaten white of an egg, sprinkle powdered white sugar over it, and put it in a cool oven for a short time till the glazing is hard. Time to let the cake rise, about half an hour. Probable cost, exclusive of the brandy, 3s. 4d.

WHITE CAKE (another way; sometimes called one two, three, four cake). Take a cupful of butter, two cupfuls of sugar, three cupfuls of flour, and four eggs. Beat the butter to cream, and add the sugar, the flour, and lastly the eggs. Flavour the mixture with grated nutmeg or lemon-rind. Dredge flour upon the table, and roll out the paste to the thickness of the third of an inch. Put the cake on a baking-sheet, prick it lightly with a fork, and put it in a well-heated oven. Time to bake the cake, about a quarter of an hour.