Genoese Cake

Butter a pound cake mold and line it with paper. Have one pound of sugar, part of it being flavored with vanilla (No. 3165), in a basin with sixteen whole eggs; whip this till light, warming the preparation over a slow fire. To have this attain a proper degree of lightness it will be necessary to whip for at least forty minutes, then mix in one pound of sifted flour, and lastly half a pound of melted butter. Fill the mold three-quarters full with this, and bake in a slack oven for an hour and a quarter. Remove, unmold on a grate and cool thoroughly. Then pare it very straight and cover with a layer of apricot marmalade (No. 3675); ice with vanilla fondant (No. 58). After the icing has dried thoroughly slip the cake on a dish and decorate either with royal icing or fanciful cuts of fruits; surround with a circle of preserved plums and cherries.