cloves, a little cinnamon, dried and beat fine; mix all these into the flour with two ounces of fine sugar, break into the bason the yolks of twelve eggs and the whites of six; beat into them a pint of very good yeast, not bitter, lest it spoil your cake; stain it through an hair sieve into the middle of the flour; set over the fire a pint of new cream, and when it is boiled take it off, put in a pound of new butter, cut in thin slices, and as much saffron as will colour the cream; when the butter is all melted, and the cream not very hot, pour into the flour as much as will make it like a pudding, but not too thin; never offer to mould it, but lift it up with your fingers till your flour be wet all over; flour a cloth, and lay it before the fire for a quarter of an hour to rise; put it into a frame well buttered, and, with a knife dipt in flour, cut a crease across, and prick it to the bottom with a bodkin, and set it over a quick fire; set it in a quick oven, bake it a full hour, and draw it gently out of the oven, for shaking an cake will make it heavy; you may, if you please, add six spoonfuls of sack, some ambergris, citron and lemon; ice it as soon as drawn, and set it in a proper place. If you follow these directions, it will eat as if a great quantity of almonds were in it.
To make Icing for the Cake.
Take a pound of the best refined sugar, sift it through a lawn sieve, take the whites of two eggs well beat, with four or five spoonfuls of orange flower water; put your sugar into the eggs, and never leave beating them till they are
