Cassell's dictionary of cookery

To make the cake, put two pounds of fresh butter into a large bowl, and beat it with the hand to a smooth cream : then add two pounds of powdered sugar, a large nutmeg grated, and a quarter of an ounce each of powdered cinnamon, powdered mace, powdered ginger, and powdered allspice. Beat the mixture for ten minutes, add gradually twenty eggs, and beat the cake for twenty minutes. Work in two pounds of flour, four pounds of currants, half a pound of bruised almonds, half a pound each of candied orange, candied lemon, and candied citron, and, last of all, a claret glassful of brandy, and beat the cake lightly between every addition. Line a baking-hoop with doubled paper weU buttered, pour in the mixture, and be careful that it does no more than three-parts fill it, that there may be room for the cake to rise. Cover the top with paper, set the tin on an inverted plate in the oven to keep it from burning at the bottom, and bake in a slow but well-heated oven. When it is nearly cold, cover it as smoothly as possible with sugaricing three-quarters of an inch thick {see Frost or Icing for Cakes). Ornament with fancy articles of any kind, with a high ornament in the centre : these may frequently be hired of the confectioner. In order to ascertain whether the cake is done enough, plunge a bright knife into the centre of it, and if it comes out bright and clear the cake is done. A cake of this description will, if properly made, and kept in a cool dry place, keep for twelve months. If cut too soon it will crumble and fall to pieces. It will be at its best when it has been kept four months. Time to bake, four hours and a half. Probable cost, 12s. for this quantity. Twelfth. Cake (another way). — The following is an old recipe : — Seven pounds of fine flour, two pounds and a half of the freshest butter, seven pounds of currants prepared as before directed, two large nutmegs grated, half an ounce of mace and a quarter of an ounce of cloves pounded to fine powder, a pound of sifted lump sugar, the yolks of sixteen and the whites of twelve eggs, and a pint and a half of the very best distiller's yeast. Warm as much cream as will wet this mass, and add as much sweet malmsey or mountain wine as will give it the consistence of batter. Beat, not too fine, a pound of sweet almonds bleached ; rub them with some of the sweet wine and orange-flower water ; then add, and beat also, half a pound each of candied lemon, citron, and orange-peel. Let the whole be well mixed, and put the cake into a hoop with a thick paste of flour and water under it in order to preserve the bottom from scorching. Ice it the moment it is drawn from the oven.