Stir together a pound of butter and a pound of sugar; and sift
into another pan a pound of flour. Beat six eggs very light, and
stir them into the butter and sugar, alternately with the flour
and a pint of rich milk or cream; if the milk is sour it will be
no disadvantage. Add a glass of wine, a glass of brandy, a
powdered nutmeg, and a table-spoonful of powdered cinnamon.
Lastly, stir in a small tea-spoonful of pearl-ash, or salaeratus,
that has been melted in a little vinegar; take care not to put in
too much pearl-ash, lest it give the cake an unpleasant taste.
Stir the whole very hard; put it into a buttered tin pan, (or into
little tins,) and bake it in a brisk oven. Wrapped in a thick
cloth, this cake will keep soft for a week.