Raisin Cake
Use one large cup of butter; one cup of milk; five eggs; one nutmeg; two cups of sugar; four cups of flour; one gill of brandy; one-half teaspoon of soda; one quart of boiled raisins. Put the raisins in a small stewpan and cover them with cold water. Cook them slowly for one-half hour, then drain and cool them. Beat the butter to a cream and beat the sugar into it; add the brandy and nutmeg, and beat a little longer. Add the yolks of the eggs, well beaten. Dissolve the soda in the milk, and add this to the beaten ingredients. Now add the flour. Stir in the well-beaten whites of the eggs. Spread the batter in thin layers in two large cake-pans, and sprinkle raisins upon each layer. Continue this until all the materials are used. Bake for two hours in a moderate oven. oven. This cake keeps well.