Jamaica Cake

Beat up a pound of sugar with fourteen egg-yolks, so as to have it frothy, then add slowly twelve beaten-up whites and at the same time one pound of sifted rice flour, then a pound of melted butter, also pouring it in slowly with some grated lemon peel, a grain of salt, six ounces of candied orange peels cut in small pieces and six ounces of small raisins. Bake this preparation in a slack oven after placing it in a buttered and floured spiral mold; when the cake is unmolded and cold apricot the surface and glaze with rum icing (No. 102). Dress on a napkin and decorate with whipped cream.