Indian pound cake recipe

1. Eight eggs.
2. One pint of powdered sugar.
3. One pint of Indian meal, sifted, and half a pint of wheat-
4. flour.
5. Half a pound of butter.
6. One nutmeg, grated,—and a tea-spoonful of cinnamon.
7. Half a glass of mixed wine and brandy.

Stir the butter and sugar to a cream. Beat the eggs very light. Stir the meal and eggs, alternately, into the butter and sugar.

Add the spice and liquor. Stir all well. Butter a tin pan, put in the mixture, and bake it in a moderate oven. This cake should be eaten while fresh.