Plum Cake

Ingredients

• 2 pounds sifted and dried flour
• 1½ pounds pounded and sifted loaf sugar
• 2 pounds cleaned and dried currants
• ½ pound stoned and chopped raisins
• ½ pound sweetmeats
• 1 nutmeg, grated
• equal weight of pounded cinnamon and mace
• ½ pound blanched and chopped almonds
• 14 eggs, separated
• 3 tablespoons rose or orange-flower water
• 2 pounds fresh butter

Directions

1. Prepare the currants and raisins as directed in the article on puddings, pies, and tarts.

2. Dry the flour on a large sheet of white paper before sifting and weighing it.

3. Blanch the almonds by pouring hot water over them, then remove the skins and cut them lengthwise into thin bits.

4. Roughly pound the sugar, roll it with a bottle on white paper, and sift it.

5. Dry and finely pound all spices, then sift them.

6. Pare the lemon and orange peel very thin, then pound with a little sugar.

7. Wash the butter in cold water or rose water, especially if it is salted.

8. Beat the yolks and whites of the eggs separately until long and strained.

9. In a large bowl, beat the butter to a cream, then gradually add the sugar.

10. Combine all prepared ingredients, mixing well with a horn spoon.