Washington Cake, No. 2
419. One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
One pound of flour,
One tea cupful of milk,
Two tea spoonsful of dissolved salæratus,
Three table spoonsful of brandy,
Half a tea spoonful of cinnamon,
Half a nutmeg,
One pound of dried currants washed, picked, and wiped dry.
Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit and stir it in. Beat, the whole very hard for fifteen minutes. Then stir in the salæratus.
Line the sides and bottom of your pan with thick paper, butter it well, pour in the mixture and bake it in a moderate oven.
For those who object to the use of brandy, two table spoonsful of rose-water may be substituted in its place.