150.--Wedding Cake. 1¼ lb. of flour, 1 lb. 2 oz. of butter, 1 lb. of moist sugar, 4 lbs. of currants, 1½ lb. of mixed peel, 2 nutmegs grated, ½ oz. ground cinnamon, 10 eggs, ½ lb. blanched sweet almonds cut in halves, and a wineglassful of brandy. Mix as before directed. 151.--Rich Twelfth Cake. Same as wedding cake. In olden times a bean and a pea were introduced into the cake to determine who should be king and queen of the evening festivities. 152.--Madeira Cakes. 1¾ lb. of butter, 2 lbs. of sugar, 2 lbs. of flour, 1 lb. of patent flour, 24 eggs. Proceed as before directed. This mixing makes eight cakes, selling at a shilling each. Put two thin slices of citron on each. Bake in a cool oven. Note.--Patent flour is made with 8 lbs. of flour, 4 ozs. cream of tartar, 2 ozs. carbonate of soda, and sifted three times. 153.--Plum Cake. (_As made for best shops in Edinburgh._) 3 lbs. of butter, 3 lbs. of sugar, 4½ lbs. of flour, 40 eggs, 8 or 10 lbs. of currants, 2 lbs. of peel, a few drops of essence of lemon. Cream and finish as before directed. 154.--Genoa Cake. 1 lb. of butter, 1 lb. of sugar, 1¼ lb. of flour, 1 lb. of eggs, 2½ lbs. of currants, washed and picked, 1½ lb. of orange peel. Bake in a small square-edged tin. Proceed as before directed. When nicely in the tin have prepared some blanched and chopped almonds, strew them rather thickly on the top, and bake in a moderate oven. 155.--Rice Cake (_Scotch Mixture_). 2 lbs. of butter, 2 lbs. of sugar, 2¼ lbs. of flour, ¼ lb. of rice flour, 20 eggs, essence of lemon. Proceed as before directed. 156.--Madeira Cake (_Scotch Mixture_). 1¼ lb. of butter, 1¾ lb. of sugar, 2¼ lbs. of flour, 20 eggs, a small pinch of tartaric acid and carbonate of soda. Proceed as before directed. 157.--Pond Cake or Dundee Cake. 1 lb. of butter, 1¼ lb. of sugar, 13 eggs, 1¾ lb. of flour, 2 lbs. of peel cut in small squares. After it is creamed up and ready, entirely cover the top with small comfits. Bake in moderate oven. Do not cream it so light as for other cakes so as to keep the comfits from sinking in the cake. 158.--Silver Cake. 1 lb. of butter, 1 lb. of sugar, 1 pint of whites of eggs, 1¾ lb. of flour, almond to flavour. 159.--Gold Cake. 1¼ lb. of butter, 1½ lb. of sugar, 1 pint of yolks of eggs, 1¾ lb. of sultana raisins, ½ lb. of lemon peel, 2 lbs. of flour, ¼ lb. of patent or soda flour. Add a little milk to make it as soft as the Silver mixture, paper a deep square tin, and spread the gold mixture 2 inches thick, then spread the silver mixture nicely over the top of the gold. Baking, about 2¼ hours. 160.--Plum Cake at 6d. per lb. (_As sold by Grocers._)