Black Cake

One pound of butter, one and a half pounds of sugar and the same of flour, ten eggs beaten separately very light, a teacup of rich cream, one of molasses, a teaspoonful of saleratus, the same of cinnamon and cloves, half an one of powdered mace, two pounds of raisins seeded, two of currants washed and dried, and half a pound of citron cut in little strips. Stir the butter and sugar to a cream, add the spices and a tablespoonful of best brandy; beat well, then add the yolks of the eggs and stir again, add the molasses, and when that is well mixed in, add the flour alternately with the whites of eggs, leaving out a small teacup of the flour to stir in the fruit. Just before you put in the fruit, beat in the cream with the saleratus dissolved in it; now add the fruit and put in the pans; if all in one, it will take nearly four hours to bake and must be put in a moderate oven. As soon as it browns on the top, cover with thick paper. The bottom and sides of the pan must be covered with buttered white paper.

Harrison Cake

Five cups of flour, five eggs, one and a half cups of butter, the same of sugar, one cup of molasses, one of milk, with a teaspoonful of soda dissolved in it, a wine-glass of brandy, one pound of raisins, half a pound of citron, a teaspoonful of powdered cloves, the same of cinnamon. Mix like pound-cake, leaving out a little flour for the fruit; add the milk and soda last; then stir in the fruit, and bake all in one, or in square flat tins.

Imperial Cake

One pound of butter, the same of sugar, and the same of flour, two wine-glasses of brandy, one pound of raisins, half a pound of citron, one pound of almonds blanched and split in half, half a teaspoon of soda in a very little milk, and ten eggs. Mix like poundcake, leaving out two tablespoonsful of the flour to stir through the fruit. Stone the raisins and cut the citron in little strips; add the fruit last, and stir in the soda just before you add it. Bake all in one, or in small square tins; flavor with two small nutmegs grated.

French Loaf-Cake, No. 1

Five cups of powdered sugar, three cups of fresh butter, two cups of milk, six eggs, ten cups of sifted flour, a wine-glass of brandy, one of wine, three grated nutmegs, two teaspoons of soda or pearlash, one pound of raisins seeded, a quarter of a pound of citron cut in strips. Beat the eggs separately; cream the butter and sugar, then add the eggs, a little of the flour, then wine, brandy and spice, then the rest of the flour, leaving out a little to dust through the fruit, then the milk with the pearlash dissolved in it, and last the fruit. Divide in four pans, and will take about one hour to bake; bake in round broad pans.

French Loaf-Cake, No. 2

One pound of flour, one of sugar, three-quarters of a pound of butter, eight eggs beaten separately, one pound of raisins, mixed with two tablespoonsful of flour from the weight, one glass of wine, the grated rind and juice of one lemon, one nutmeg grated; stir the butter and sugar to a cream, add the wine and lemon-juice; beat well; then the yolks of the eggs, then the flour atternately with the whites of the eggs, fruit last; bake like pound-cake or in square tins. Put the lemon-peel and nutmeg in before you add the flour.