Loaf Cakes

Ingredients

• 6 pounds sugar
• 2 pounds lard
• 3 pounds butter
• 12 pounds flour
• 18 eggs
• 1 quart milk
• 2 ounces cinnamon
• 2 nutmegs
• 1 tea cup coriander seed
• 1 pint brandy
• 0.5 pint wine
• 6 pounds stoned raisins
• 1 pint emptins
• 6 egg whites
• 3 pounds sifted loaf sugar

Instructions

1. Rub six pounds of sugar, two pounds of lard and three pounds of butter into twelve pounds of flour.
2. Add eighteen eggs, one quart of milk, two ounces of cinnamon, two small nutmegs and a tea cup of coriander seed, each pounded fine and sifted.
3. Add one pint of brandy, half a pint of wine, six pounds of stoned raisins and one pint of emptins.
4. Having first dried the flour in the oven, dry and roll the sugar fine, and rub the shortening and sugar together half an hour to render the cake whiter and lighter.
5. Heat the oven with dry wood and bake one and a half hours; for large pans allow two hours, and in proportion for smaller loaves.
6. To frost, whip six egg whites during the baking and add three pounds of sifted loaf sugar.
7. Put the frosting on thick as the cake comes hot from the oven, and do not return it to the oven, which injures and yellows it.