Rice Cake

Instructions

1. Take six eggs, with their weight in fine sugar, and in butter also, and half their weight of flour of rice, and half of wheaten flour.
2. Make the cake as directed for the Madeira or almond cake, but throw in the rice after the flour.
3. Then add the butter in the usual way, and bake the cake about an hour and ten minutes.
4. Give any flavour that is liked. The butter may be altogether omitted. This is a moderate-sized cake.
5. Proportions: eggs, in the shell, 6; their weight in butter and in sugar; half as much flour of rice, and the same of wheaten flour: 1 hour, 10 minutes.