Lunch Cake (Boston)

Ingredients

• 2 cupfuls Butter
• 2 cupfuls Granulated Sugar
• 1 1/2 pints All-Purpose Flour
• 1 teaspoonful Baking Powder
• 6 Eggs
• 1 gill Wine
• 1 teaspoonful Rose Extract
• 1 teaspoonful Cinnamon
• 1 teaspoonful Nutmeg
• 4 Egg Whites
• 1 1/2 pounds Powdered Sugar
• 1/2 teaspoonful White Vinegar (or Lemon Juice) (Originally acetic acid. Substituted with white vinegar or lemon juice.)
• 1/4 oz Rose Extract

Instructions

1. 1In a large bowl, cream together the butter and sugar until very light and fluffy. This may take several minutes with an electric mixer.
2. 2Add the eggs, two at a time, beating for 5 minutes after each addition until fully incorporated.
3. 3In a separate bowl, sift together the flour and baking powder. Add the sifted flour mixture, wine, and extracts (rose, cinnamon, and nutmeg) to the wet ingredients. Mix until just combined and a smooth batter forms.
4. 4Prepare a shallow cake pan by lining it with parchment paper, ensuring the paper extends up the sides. This will prevent sticking.
5. 5Pour the batter into the prepared cake pan. Bake in a preheated moderate oven at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
6. 6In a bowl, combine the egg whites, powdered sugar, and white vinegar (or lemon juice) and rose extract. Beat with a wooden spoon until the icing forms a thread-like appearance when dripped from the spoon. This may take several minutes.
7. 7Once the cake has cooled completely, ice the bottom and sides with the prepared white icing.