Sift a pint of fine yellow Indian meal, and half a pint of wheat
flour, and mix them well together. Prepare a nutmeg beaten, and
mixed with a table-spoonful of powdered cinnamon. Stir together
till very light, half a pound of powdered white sugar; and half a
pound of fresh butter; adding the spice, with a glass of white
wine, and a glass of brandy. Having beaten eight eggs as light as
possible, stir them into the butter and sugar, a little at a time
in turn with the meal. Give the whole a hard stirring at the last;
put it into a well-buttered tin pan, and bake it about an hour and
a half.
This cake (like every thing else in which Indian meal is an
ingredient) should be eaten quite fresh; it is then very nice.
When stale, (even a day old,) it becomes dry and rough as if made
with saw-dust.