Scotch Cake Recipe

Stir to a cream a pound of sugar, and three-quarters of a pound of

butter--put in the juice and grated rind of a lemon, a wine glass of

brandy. Separate the whites and yelks of nine eggs, beat them to a

froth, and stir them into the cake--then add a pound of sifted flour,

and just before it is put in the cake pans, a pound of seeded raisins.

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