Put it into the oven, and let it stand an hour and half.
ANOTHER VERY GOOD CAKE
Take four quarts of fine flower, two pound and half of butter, three
quarters of a pound of Sugar, four Nutmegs; a little Mace; a pound of
Almonds finely beaten, half a pint of Sack, a pint of good Ale-yest, a pint
of boiled Cream, twelve yolks, and four whites of Eggs; four pound of
Currants. When you have wrought all these into a very fine past, let it be
kept warm before the fire half an hour, before you set it into the oven. If
you please, you may put into it, two pound of Raisins of the Sun stoned and
quartered. Let your oven be of a temperate heat, and let your Cake stand
therein two hours and a half, before you Ice it; and afterwards only to
harden the Ice. The Ice for this Cake is made thus: Take the whites of
three new laid Eggs, and three quarters of a pound of fine Sugar finely
beaten; beat it well together with the whites of the Eggs, and Ice the
Cake. If you please you may add a little Musk or Ambergreece.
EXCELLENT SMALL CAKES
Take three pound of very fine flower well dryed by the fire, and put to it
a pound and half of loaf Sugar sifted in a very fine sieve and dryed; Three
pounds of Currants well washed and dryed in a cloth and set by the fire;
When your flower is well mixed with the Sugar and Currants, you must put in
it a pound and half of unmelted butter, ten spoonfuls of Cream, with the
yolks of three new-laid Eggs beat with it, one Nutmeg; and if you please,
three spoonfuls of Sack.
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