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Savarin Cake (Pound of good lively roll)

1 pound of good lively roll dough. 1 1/4 pounds of freshest butter. 6 ounces of sugar. 14 eggs. 1 pound of flour. 1/2 teacupful of brandy. 1/2 pound of almonds. Lemon or nutmeg extract.

This must be commenced five or six hours before the meal. For a midday dinner, take the roll dough, (or dough bought of a baker), at seven in the morning, put it in a pan with the sugar and butter and set in a warm corner to get all warmed through. In half an hour, beat them together, then begin adding the eggs two at a time and the flour a handful at a time. Beat like blitzen. It makes a soft batter like pound cake. Beat it some more against the side of the pan. Set it in a moderately warm place for about two hours, when it should be risen to about twice its original bulk, then beat again for five minutes; add the brandy and flavoring extract. Branch and shred the almonds. Strew them evenly over the insides of two buttered cake moulds; put in the batter with a spoon; set to rise in the moulds again about 1 1/2 hours, then bake in a slow oven about 1 hour, or according to size and depth of cakes. When nicely baked these cakes are of a rich orange color and quite spongy. Set them on the dish upside down; push a small funnel down in several places and by its means pour into the cake some hot orange syrup mixed with curacoa. Serve warm.