Rich Loaf Cake Recipe

Stir gradually into a pint of lukewarm milk a pound of sifted wheat

flour, add a small tea-cup of yeast, and set it where it will rise

quick. When of a spongy lightness, weigh out a pound of butter, a pound

and a quarter of nice sugar--stir them to a cream, then work them with

the hand into the sponge. Beat four eggs to a froth, the whites and

yelks separately--mix the eggs with the cake, together with a wine glass

of wine, one of brandy, a quarter of an ounce of mace, or one nutmeg.

Cinnamon is good spice for loaf cake, but it turns it a dark color. Add

another pound of flour, and work it with the hand for fifteen or twenty

minutes. (The longer it is worked, the more delicate will be the cake.)

Let it remain till risen again--when perfectly light, beat it a few

minutes with the hand, then add a couple of pounds of seeded raisins, a

quarter of a pound of citron, or almonds blanched, and pounded fine.

Butter three common sized cake pans, and put the cake into them--let

them remain half an hour in a warm place, before setting them in the

oven. Bake the cake in a quick, but not a furious oven, from an hour and

fifteen to thirty minutes, according to the heat of the oven. If it

browns too fast, cover it, while baking, with thick paper.