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Raisin Cake

Put one pound of butter into a basin to warm, beat it to a cream and add gradually one pound of sifted flour, the same weight of crushed loaf sugar and the yolks of half a dozen eggs. Stir these well, and when thoroughly mixed, add one wineglassful of brandy, a grated nutmeg, one teaspoonful of bicarbonate of soda dissolved in one tablespoonful of water, and finally the whites of the six eggs whipped to a firm froth. Work until the mixture has a light creamy appearance, then add one pound of stoned-raisins finely-chopped and sprinkle over with one breakfast cupful of flour to make them mix more easily. Pour the cake mixture into a tin or mould lined with well-buttered paper and bake it for an hour and a half, when done, turn it out and it is ready for use. A few rose-leaves steeped in brandy will add to the flavor of the cake.