172 Queen’s or Heart Cakes
Rub together till very white, a pound of sugar, three quarters of butter, then beat the whites and yolks of seven eggs, separately to a froth, and stir them into the cake, mix a wine glass of wine, one of brandy, and one of milk, turn it into the cake, then stir in a pound of flour, a little essence of lemon, and mace or nutmeg to your taste. Stir the whole well together, then add (a minute before you put it in the pans,) half a pound of raisins seeded, quarter of a pound of Zante currants, quarter of a pound of almonds pounded fine, or citron cut in strips; they should be stirred in very gradually, a handful of each alternately; when well mixed in, bake the cake immediately, in small tins or in large cake pans, if baked in the latter it will require baking about an hour and twenty five minutes, if baked in small tins it will bake in much less time.