Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/61

Rh into it. Warm. it near the fire, if the weather is too cold for it to mix easily. Stir the butter and sugar to a cream. Beat the eggs as light as possible. Stir them into the butter and sugar, alternately with the flour. Stir very hard. Add gradually the spice and liquor. Slit the raisins and currants alternately into the mixture, taking care that they are well flouted. Stir the whole as hard as possible, for ten minutes after the ingredients are in. Cover the bottom and sides of a large tin or earthen pan, with sheets of white paper well buttered and put into it some of the mixture. Then spread on it some of the citron, which must not be cut too small. Next put a layer of the mixture, and then a layer of citron, and so on till it is all in, having a layer of the mixture at the top. This cake is always best baked in a baker's oven, and will require four or five hours, in proportion to its thickness. Ice it, next day.

SPONGE CAKE.

Beat the eggs as light as possible. Eggs for sponge or almond cakes require more beating than for any other purpose. Beat the sugar, by degrees,