To make a good PLUM CAKE.
TAKE a pound and a half of fine flour well dried, a pound and a half of butter, three quarters of a pound of currants washed and well picked, stone half a pound of raisins, and slice them, eighteen ounces of sugar beat and sifted, fourteen eggs, leave out the whites of half of them, shred the peel of a large lemon exceeding fine, three ounces of candied orange, the same of lemon, a tea-spoonful of beaten mace, half a nutmeg grated, a tea-cupful of brandy, or white wine, four spoonfuls of orange-flower water; first work the butter with your hand to a cream, then beat your sugar well in, whisk your eggs for half an hour, then mix them with your sugar and butter, and put in your flour and spices; when your oven is ready, mix your brandy, fruit, and sweetmeats lightly in, then put it in your hoop, and send it to the oven; it will require two hours and a half baking.—It will take an hour and a half beating.