Shelah Or Quick Loaf Cake Recipe

Melt half a pound of butter--when cool, work it into a pound and a half

of raised dough. Beat four eggs with three-quarters of a pound of rolled

sugar, mix it with the dough, together with a wine glass of wine, or

brandy, a tea-spoonful of cinnamon, and a grated nutmeg. Dissolve a

tea-spoonful of saleratus in a small tea-cup of milk, strain it on to

the dough, work the whole well together for a quarter of an hour, then

add a pound of seeded raisins, and put it into cake pans. Let them

remain twenty minutes before setting them in the oven.

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