GENOA CAKE.
Put 1/2 lb. of butter in a basin, and after having added 1/4 lb. of white powdered sugar, beat it in a cream; when it is quite smooth and white, add one egg, and continue beating the mixture till it is quite smooth again, and repeat the process till four eggs have been used.
Then mix in gradually 1/2 lb. of flour, and as soon as the batter is quite smooth, add 1/4 lb. of raisins, the same quantity of currants, a little candied peel, a pinch of salt, and a table spoonful of brandy (if liked); stir it all up well together, put the mixture in a well buttered tin, and bake for about three-quarters of an hour.
An improvement to this cake is to brush it over with the white of an egg mixed with a little castor sugar and a teaspoonful of sherry, and then to sprinkle some chopped almonds on the cake, and just put it in the oven for a few minutes to brown the almonds slightly.
Source: COOKING (1890, May 9). Port Adelaide News and Lefevre's Peninsula Advertiser (SA : 1883 - 1897), p. 4 (SUPPLEMENT TO THE PORT ADELAIDE NEWS).
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