One and a half cup of butter, 3 cups sugar, 1 cup milk, 5 cups flour, 6 eggs, whites and yolks beaten separately, 1 teaspoonful soda, 2 teaspoonsful Cream-tartar.
One-half cup of butter, 1 cup of sugar, 1/2 cup of milk, 3 eggs, 1 teaspoonful of Cream of tartar, 1/2 teaspoonful of soda, 2 cups of flour.
Two cups of flour, 1 1/2 cups of sugar, 1/2 cup of sweet milk, 1/2 cup of butter, 3 eggs, 1 large teaspoonful of baking powder. Try it.
Three pounds flour, 2 pounds sugar, 1 3/4 pounds butter, 1 1/2 pounds raisins, 1 1/2 pint yeast, 1 1/2 pint warm milk, 3 eggs, 3 nutmegs. Mix sugar and butter together, and use one-half when you wet up your cake, at night. Put in a warm place to rise. Beat well in the morning, and add the remainder of the sugar and butter, also the eggs. Let it rise the second time. When light, just before baking, put in a half teaspoonful of soda. Bake in loaves.
Make up 4 pounds of dough the night before. Next morning put the dough in a wooden bread bowl and mix with it 1 1/2 pounds of butter and 2 pounds of sugar. Then break 7 eggs and put the yolks in, 1 saucer full of every kind of spice, 1 teacup of flour. Then beat • up the whites of the 7 eggs and stir the whole up well. 1 pound of raisins, stoned, and well floured. Put this in buttered cake pan and let it stand 3 hours. Then bake it 2 hours. Give it two good coats of icing. Flavor with lemon.
Two cups milk, 2 cups sugar, 1/2 cup yeast. Make into a batter at night. In the morning, add 1 cup butter, 1 cup lard, 2 cups sugar, 2 eggs and spices and fruit. This makes 4 loaves.
Five cups powdered sugar, 3 cups fresh butter, 2 cups sweet milk, 10 cups dried and sifted flour, 6 eggs, 3 nutmegs, 1 teaspoon soda, 1 pound raisins, 1/4 pound citron. Stir sugar and butter to a Cream, add part of the flour with the milk a little warm and the beaten yolks of eggs, then add the rest of the flour, beaten whites of eggs, spice and soda and last of all, the fruit. This makes 4 loaves. Bake 1 hour. More fruit improves it. Use of currants 1 pound.
Eight pounds of flour, 5 pounds of sugar, 3 pounds of butter, 1 1/4 pounds lard, 3 pints of milk, 1 quart of yeast, 8 eggs, 4 nutmegs, 1 1/4 ounces of mace. Mix two pounds of sugar and all the lard in the flour. Add the milk, with the yeast and eggs beaten together. Let it rise, then add your butter and sugar after being well mixed. Add the fruit after second rising. If too rich leave out 1/2 pound of butter and 1/4 pound of lard.
Make batter same as for jelly cake. Squeeze the juice from 4 lemons and 4 oranges. Strain on 1 lb. sugar. Stir until dissolved. Grate 1 cocoanut. Bake cake in jelly cake pans, and as each one is baked, spread on a layer of the juice and sugar, then sprinkle cocoa-nut over it and drop some of the juice over cocoanut. Then take another layer of cake, and so on until all the cakes are used. Spread icing or sprinkle sugar over the top.