166 Shelah or Quick Loaf Cake
Melt half a pound of butter, when cool work it into a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled sugar, and put it into the cake together with a tea spoonful of saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a little mace and cinnamon. Work the whole with the hand for a quarter of an hour, add a pound of raisins; then put it into cake pans, let it remain twenty five or thirty minutes, before baking it.