Genoa Cake — Sold by the Pound — No. 1
Five pounds of granulated sugar, 3½ pounds of lard or butter, 40 eggs, 1 ounce ammonia, 4 pounds raisins, 2½ pounds citron, 8 pounds of cake flour; rub sugar to a cream; add slowly few eggs at a time; dissolve ammonia in ¼ gill of cold milk; mix raisins and citron together and add to mixture. Now put in your flour; mix light, and bake in one large pan, greased good and thick; put heavy paper around and put in oven in slow heat of about 330 degrees F. When baked and still hot, put over it a good boiled fondant icing and sprinkle a few chopped nuts over the top. This is a very good cake and will lay for months without getting mouldy or hard. Sold for 12 or 14 cents a pound.