Ingredients
- Three fourths of a pound of butter
- One pound of flour
- Nine egg yolks
- Twelve egg whites
- Three cups of all-purpose flour
- One cup of softened butter
- Two and one fourth of a cup of sugar
- One fourth of a cup of brandy
- One fourth of a cup of nutmeg
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Directions
- Cream the butter and sift the flour gradually into it. Stir the mix together.
- Beat the egg yolks in a separate pan and then stir into the sugar.
- Beat the egg whites into a froth and then add to the yolk and sugar mixture.
- Mix the butter and flour mixture with the egg and sugar mixture and pour into a pan. Beat the mixtures together well.
- Add the brandy and nutmeg to the pan. Bake carefully in a large pan. Make sure the top of the oven is not hotter than the bottom, for the cake has to be allowed to rise. Bake from the bottom.
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