tew-pan, in a warm place, and work it into a
smooth cream with the hand, and mix it with the sugar and spice in a pan
(or on your paste board) for some time; then break in the eggs by
degrees, and beat it at least twenty minutes; stir in the brandy, and
then the flour, and work it a little; add the fruit, sweetmeats, and
almonds, and mix all together lightly; have ready a hoop cased with
paper, on a baking-plate; put in the mixture, smooth it on the top with
your hand, dipped in milk; put the plate on another, with sawdust
between, to prevent the bottom from colouring too much: bake it in a
slow oven[376-*] four hours or more, and when nearly cold, ice it with
No. 84.

This mixture would make a handsome cake, full twelve or fourteen inches
over.

_Obs._--If made in cold weather, the eggs should be broken into a pan,
and set into another filled with hot water; likewise the fruit,
sweetmeats, and almonds, laid in a warm place, otherwise it may chill
the butter, and cause the cake to be heavy.

_Bride, or Wedding Cake._--(No. 56.)

The only difference usually made in these cakes is, the addition of one
pound of raisins, stoned and mixed with the other fruit.

_Plain Pound Cake._--(No. 57.)

Cream, as in No. 55, one pound of butter, and work it well together with
one pound of sifted sugar till quite smooth; beat up nine eggs, and put
them by degrees to the butter, and beat them for twenty minutes; mix in
lightly one pound of flour; put the whole into a hoop, cased with paper,
on a baking-plate, and bake it about one hour in a moderate oven.

An ounce of caraway-seeds added to the above, will make what is termed a
rich seed cake.

_Plum Pound Cake._--(No. 58.)

Make a cake as No. 57, and when you have beaten it, mix in lightly half
a pound of currants, two ounces of orange, and two ounces of candied
lemon-peel cut small, and half a nutmeg grated.

_Common Seed Cake._--(No. 59.)

Sift two and a half pounds of flour, with half a pound of good Lisbon or
loaf sugar, pounded into a pan or bowl; make a cavity in the centre, and
pour in half a pint of lukewarm milk, and a table-spoonful of thick
yest; mix the milk and yest with enough flour to make it as thick as
cream (this is called setting a sponge); set it by in a warm place for
one hour; in the meantime, melt to an oil half a pound of fresh butter,
and add it to the other ingredients, with one ounce of caraway-seeds,
and enough of milk to make it of a mid