English Pound-cake.
Ingredients: One pound of butter beaten to a cream, one pound of pounded sugar, ten eggs (whites and yolks beaten separately), one pound of dried flour, eight ounces of almonds, eight ounces of candied peel, two wine-glasses of brandy.
When all are well beaten together, add three pounds of English currants and one pound of raisins (both dredged in flour). Set it immediately in a moderate oven, and bake three hours at least.