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English Plum Cake

Take for this cake one pound of butter mixed to a cream with one pound of powdered sugar; nine fresh eggs (beaten in one at a time); one pound of sifted flour; one and one-half pounds of currants; flavoring of ground nutmeg and mace and a wine-glass of good brandy. Two ounces of blanched almonds, sliced, are sometimes added, and, if desired, shredded candied lemon or citron may be used. The cake should be baked in a plain round tin with a loose bottom. The tin should be lined with several thicknesses of paper. Two hours at least will be required for the baking. The cake should not be allowed to stand on the oven bottom but should be placed on an asbestos mat or an inverted pie tin. The oven should be quite hot when the cake is put in; it must be carefully watched and, if these is any danger of burning at the top, covered with a sheet of paper.

FRUIT-CAKE-One pound of flour; one pound of brown sugar; fourteen ounces of butter; ten eggs, three pounds of raisins; three pounds of currants; three pounds of citron; one wine-glass of wine; one of brandy; one of milk; one tablespoon of molasses; and one of cinnamon (ground); one teaspoon of saleratus; one teaspoon of cloves; onefourth ounce of mace or one nutmeg. Cream the sugar and butter, beat the eggs to a stiff froth and stir them in. Mix the flour gradually with the butter and sugar, then add the molasses and spice. Dissolve the soda in the milk, strain it and mix with the brandy and wine to curdle. Stir the whole into the cake. Just before baking add the fruit gradually, a handful of each alternately. If baked in thick loaves, it will require from two and one-half to three hours.