Cream one pound of butter with one pound of sugar until foamy, then add
one by one four whole eggs. Mix well, then stir in three-fourths pound
of pounded almonds or walnuts, one teaspoon of cinnamon, one-fourth
teaspoon of cloves, one pound of flour, one teaspoon of baking-powder,
and a few drops of bitter almond essence. Put in four layer pans and
bake in slow oven. Put together with apricot, strawberry, or raspberry
jam and pineapple marmalade, each layer having a different preserve. Ice
top and sides. If only two layers are desired for home use, half the
quantity of ingredients can be used. This is a very fine cake. It is
better the second day.