3 lbs. of butter, 3 lbs. of sugar, 4½ lbs. of flour, 40 eggs, 8 or 10
lbs. of currants, 2 lbs. of peel, a few drops of essence of lemon.
Cream and finish as before directed.
154.--Genoa Cake.
1 lb. of butter, 1 lb. of sugar, 1¼ lb. of flour, 1 lb. of eggs, 2½
lbs. of currants, washed and picked, 1½ lb. of orange peel. Bake in a
small square-edged tin. Proceed as before directed. When nicely in the
tin have prepared some blanched and chopped almonds, strew them rather
thickly on the top, and bake in a moderate oven.
155.--Rice Cake (_Scotch Mixture_).
2 lbs. of butter, 2 lbs. of sugar, 2¼ lbs. of flour, ¼ lb. of rice
flour, 20 eggs, essence of lemon. Proceed as before directed.
156.--Madeira Cake (_Scotch Mixture_).
1¼ lb. of butter, 1¾ lb. of sugar, 2¼ lbs. of flour, 20 eggs, a
small pinch of tartaric acid and carbonate of soda. Proceed as before
directed.
157.--Pond Cake or Dundee Cake.
1 lb. of butter, 1¼ lb. of sugar, 13 eggs, 1¾ lb. of flour, 2 lbs. of
peel cut in small squares. After it is creamed up and ready, entirely
cover the top with small comfits. Bake in moderate oven. Do not cream
it so light as for other cakes so as to keep the comfits from sinking
in the cake.
158.--Silver Cake.
1 lb. of butter, 1 lb. of sugar, 1 pint of whites of eggs, 1¾ lb. of
flour, almond to flavour.
159.--Gold Cake.
1¼ lb. of butter, 1½ lb. of sugar, 1 pint of yolks of eggs, 1¾ lb. of
sultana raisins, ½ lb. of lemon peel, 2 lbs. of flour, ¼ lb. of patent
or soda flour. Add a little milk to make it as soft as the Silver
mixture, paper a deep square tin, and spread the gold mixture 2 inches
thick, then spread the silver mixture nicely over the top of the gold.
Baking, about 2¼ hours.