Cakes, Plum

Prep. 1. (Good.) From butter, 1 ⁄ 2 lb.; dry flour, 3 lbs.; Lisbon sugar, 8 oz.; plums and currants, of each 3 ⁄ 4 lb.; and some pimento, finely powdered; to be “wetted up” with 3 spoonfuls of yeast, and a Winchester pint of new milk (warmed); bake on a floured tin half an hour. 2. (Excellent.) From fresh butter, sifted sugar, flour, and currants, of each 1 lb.; 18 eggs; powdered spices, 2 oz. (viz. cloves, mace, cinnamon, nutmeg, and allspice); sliced almonds, 4 oz.; raisins (stoned and chopped), 1 ⁄ 2 lb.; and a large gla of brandy; bake in a hot oven. When sufficiently baked let the oven cool, and afterwards put in the cake and allow it to remain for several hours to dry. (Rundell.) 3. (Rich.) Take fresh butter and sugar, of each 1 lb.; flour, 1 1 ⁄ 2 lb.; currants, 2 lbs.; a gla of brandy; sweetmeats and peels, 1 lb.; sweet almonds, 2 oz.; 10 eggs; allspice and cinnamon, of each 1 ⁄ 4 oz.; bake in a tin hoop in a hot oven for 3 hours, and put 12 sheets of paper under it to keep it from burning. (Mackenzie.)