French Cake (1883)

• 1 lb sugar
• 3/4 lb butter
• 12 eggs, whites and yolks beaten separately
• 2 gills cream
• 1 1/2 lbs flour
• 1 gill milk
• 1/2 nutmeg, grated
• 12 oz raisins, seeded
• 4 oz citron, chopped
• 4 oz shelled almonds, blanched and pounded

Rub the butter and sugar to a rich white cream.  Beat in the yolks, and then the whiles, and the cream.  Whisk it well.  Work in the flour, and the milk, and knead till smooth.

Just before ready for the oven, mix in thoroughly all the fruits, and the spice, and bake in moderate oven.

Some persons use a gill each of wine and brandy, instead of cream.  Thus made, it keeps longer, and gives it a strong spirituous flavor.

(Origin - "Ice Cream and Cakes: A New Collection of Standard Fresh and Original Receipts" by An American. Published in 1883 by Charles Scribner's Sons, New York)

Also from "Ice Cream and Cakes"

Golden Spice Cake (1883)

Moonlight Cake (1883)

Confederate Pound Cake (1883)

Fried Jumble Cookies (1883)