Recipe for plum cake

Take l pound of fresh butter, 1 pound of sugar' 1 1/2 pounds of flour, 2 pounds of currants, a glass of brandy, 1 pound of sweetmeats, 2 ounces of sweet almonds, 10 eggs, 1/4 of an ounce of allspice, and 1/4 of an ounce of cinnamon.

Melt the butter to a cream and put in the sugar. Stir it till quite light, adding the allspice, and pounded cinnamon, in a quarter of an hour take the yolks of the eggs, and work them in, two or three at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in, as the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually; then arid the orange peel, lemon, and citron, cut in fine strips, and the currants, which must be mixed in well with the sweet almonds. Then add the sifted flour and glass of brandy. Bake this cake in a tin hoop in a hot oven for three hours, and put sheets of paper under it to keep it from burning.

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