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Hickory-nut Cake

Beat one-fourth pound of butter and one-half pound or so of sugar into a smooth cream, stir in the beaten yolks of three eggs, one saltspoonful of cinnamon and nutmeg mixed, and one saltspoonful of bicarbonate of soda dissolved in hot water, then add, and mix in, in small quantities, and alternately, the whites of three eggs whisked to a stiff froth, and one-half pound of flour, with one teaspoonful of cream of tartar mixed with it. Have prepared and dredged with flour one-fourth pound of stoned and chopped raisins and one-fourth pint of hickory-nut kernels, mix them quickly into the dough, and bake at once.