Cream Cake

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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