The Kitchen

A cup and a half of butter
A cup of sugar
Five eggs
Two cups of flour
Two teaspoons of baking powder
A teaspoon of carbonate of ammonia
A cup and a half of milk
A teaspoon of vanilla essence

Beat the butter until it whitens, then add two-thirds of the sugar gradually to the butter and beat well. Beat the eggs with the beater until they stiffen, add to them the rest of the sugar, and go on beating until the sugar dissolves.

Now add the 'eggs and sugar' to the 'butter and sugar' and stir with the wooden spoon until they are blended together; then add gradually, folding in carefully, the flour mixed and sifted with the baking powder and the carbonate of ammonia, alternately with the milk and the essence. After that, grease the pan with a little butter and sprinkle it with a little flour, then turn it over and shake it to remove the loose flour, pour the mixture into it, and bake it.

After baking, brush the top of the cake with a little jam blended and beaten with a quarter teaspoon of vanilla essence, or with a drop of almond essence; then sprinkle over the top of the cake some pounded walnuts, or toasted and pounded almonds, and decorate it if you wish.

Two and a half cups of butter
A cup of sugar
The grated rind of two oranges
A teaspoon of carbonate of ammonia
Four eggs
Two cups of flour
Three teaspoons of baking powder
Five tablespoons of orange juice
Six tablespoons of milk or yogurt.

Beat the butter until it whitens, then add half the quantity of sugar and beat well; after that add the grated orange rind and beat well. Beat the eggs until they thicken, add to them the rest of the sugar, and beat well. After that put the two parts of the mixture together and blend them well with the wooden spoon; then add, folding in carefully, the flour mixed and sifted with the baking powder and the carbonate of ammonia, alternately with the milk blended with the orange juice. After that, grease the pan with butter and sprinkle flour over it, then turn it over and shake it to remove the loose flour; then pour the mixture into the pan and bake it in an oven of moderate heat.

Half a cup of butter
Half a cup of sugar
A tablespoon of rum
Four eggs, well beaten
A cup of flour
Three teaspoons of baking powder
Half a teaspoon of ground cinnamon
A fifth of a teaspoon of salt
A quarter teaspoon of ground cloves
Three teaspoons of cake spices
A cup of yogurt
A teaspoon of carbonate of soda
Two-thirds of a cup of broken walnuts.

Beat the butter, then add the sugar and the rum and beat well; after that add the eggs. Then add gradually, folding in, the flour mixed and sifted with the baking powder, the cinnamon, the salt, the spices, and the cloves, alternately with a little of the yogurt blended with the carbonate of soda, until the yogurt and the flour are used up. After that add the walnuts and mix them in, then pour the mixture into a tray or a wide pan and bake it.

After baking, ice the cake, then cut it with small square or oblong molds and decorate it.

Two-thirds of a cup of butter
A cup and a half of sugar
A teaspoon of cognac
Five eggs, well beaten
Two and three-quarters cups of flour
Two and a half teaspoons of baking powder
A quarter teaspoon of ground cinnamon
A quarter teaspoon of ground aniseed
A teaspoon and a half of carbonate of ammonia
Half a cup of milk
Half a teaspoon of vanilla essence
A cup of currants or seeded raisins
A cup of broken walnuts.

Beat the butter, then add the sugar and the cognac and beat well; then add the eggs. After that add gradually, folding in, the flour mixed and sifted with the baking powder, the cinnamon, the aniseed, and the carbonate of ammonia, alternately with a little of the milk, until the flour and the milk are used up together. After that add the essence, then add the raisins and the walnuts; then pour in the mixture and bake it in a deep pan 'of the kind used for baking the European loaf.'