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Home-made Cake

Place half a pound each of sugar and butter in a bowl, mixing thoroughly with the hand for fifteen to twenty minutes; then break four eggs, leaving the whites in a basin, and drop the yolks in with the butter and sugar, mixing-again well; then beat the whites of the eggs to a stiff froth, and add to the other mixture. Grate in half a saltspoonful of nutmeg, half a pound of flour, and mix again thoroughly; stir in a couple of ounces of well-cleansed currants, and a similar quantity of blanched sweet almonds cut up into small pieces; mix well for five minutes with the hand, then pour in a gill of brandy, a little at a time. Have ready a two-quart cake-mould, drop a third of the mixture into the mould, spread over it a couple of ounces of candied orangepeel shred into thin slices, and then add half of the remaining part of the mixture; spread on top of this a couple of ounces of shredded candied citron-peel, and fill in the rest of the preparation; lay a piece of brown paper over, and place the mould in a moderate oven for two hours until it becomes a golden color, then remove, and let it cool in the mould. Turn the cake out on a dessert-dish, and decorate the top with a border composed of candied fruits, tastefully arranged.