liking, lemon and citron; take a large broad pan, beat the butter to a cream before any of your ingredients go in, minding to beat it all one way, or it will turn to oil; put in the sugar, beat it well, and work in your almonds; let your eggs be well beat, put in, and beat all together till it looks white and thick; put in the brandy, sack, and spices, and shake your flour in by degrees; when your oven is ready, put in the currants and sweetmeats, and put into your hoop; it will take four hours baking in a quick oven.
- Note.—As you mix it for the oven, you must be mindful to keep beating it all the time with your hand; and your currants, as soon as cleaned must be put in a dish before the fire, that they may be warm when mixed. The above quantity bakes best in two hoops.
An ordinary Plumb Cake.
Take three pounds of flour, a little ale yeast, a pint of milk, a pound of sugar, a pound of butter, and a little all-spice; make it into dough before you put in the plumbs, and work in as many as you please.
To make a pound Seed Cake.
Take a pound of flour, one pound of fine powder sugar, one pound of butter, eight yolks and four whites of eggs, as much carraway seeds as you like; first beat up the butter to a cream with your hands, beating it one way lest it oil; then by degrees beat in your eggs, sugar, and flour, till it goes into the oven; bake it in a
