Pound Cake

Put twelve eggs and four ounces of sugar in a basin and whip until they become quite light, warming them slightly over the fire. In a large mental vessel lay one pound of butter and three-quarters of a pound of sugar; work with the hands until creamy and light, then add gradually the prepared eggs, beating continuously, and a gill of brandy or rum, and lastly one pound of sifted flour. Butter a pound cake mold, line it with paper and pour in the preparation, having it three-quarters full, then place it in a slow oven to bake for an hour and three-quarters to two hours. Remove from the oven, unmold, and leave stand till cold, then ice it with icing flavored with rum (No. 102). After this is dry slip the cake on a board or dish and decorate with royal icing.