Indian pound cake recipe
- Eight eggs.
- One pint of powdered sugar.
- One pint of Indian meal, sifted, and half a pint of wheat-
- flour.
- Half a pound of butter.
- One nutmeg, grated,—and a tea-spoonful of cinnamon.
- 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.
