Cream Cake. Recipe No. 1.
Reading edition
Take: Sugar, ¾ lb.; butter, ½ lb.; eggs, 7; flour, 1½ lbs.; nutmeg, 1; cream, ½ pt.
Take half a pound of butter and three quarters of a pound of sugar, and stir together till very white; beat seven eggs, the whites and yolks separately, and stir them into the cake, then add a grated nutmeg, and a pound and a half of sifted flour; just before putting it into the pans, add half a pint of sweet cream, and a pound of seeded raisins. Bake in a quick oven.
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