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A plain pound cake

Beat one pound of butter in an earthern pan until it is like a fine thick cream, then beat in nine whole eggs till quite light. Put in a glass of brandy, a little lemon peel, shred fine, then work in a pound and a quarter of flour; put it into the hoop or pan and bake it for an hour. A good plum cake is made the same with putting one pound and a half of clean washed currants and half a pound of candied lemon peel.

Beat the yolks of fifteen eggs for nearly half an hour, with a whisk, mix well with them ten ounces of fine sifted loaf sugar, put in half a pound of ground rice, a little orange water or brandy, and the rinds of two lemons grated, then add the whites of seven eggs well beaten, and stir the whole together for a quarter of an hour. Put them into a hoop and set them in a quick oven for half an hour when they will be properly done.