Lunch Cake (Boston)

Ingredients

• 2 cups Butter
• 2 cups Sugar
• 1.5 pints Flour
• 1 teaspoon Royal Baking Powder
• 6 Eggs
• 1 gill Wine
• 1 teaspoon Royal Extract Rose
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 4 Egg whites (For White Icing)
• 1.5 pounds White sugar dust (For White Icing)
• 0.5 teaspoon Acetic acid (or lemon juice) (For White Icing, or juice of half a lemon)
• 0.25 oz Royal Extract Rose (For White Icing)

Instructions

1. 1In a large bowl, rub together 2 cupfuls of butter and 2 cupfuls of sugar until the mixture is very light and creamy.
2. 2Add 6 eggs, 2 at a time, beating for 5 minutes between each addition.
3. 3Add 1 1/2 pints of flour (sifted with 1 teaspoon of Royal Baking Powder), 1 gill of wine, and 1 teaspoon each of Royal Extract Rose, Cinnamon, and Nutmeg to the batter. Mix until a smooth batter forms.
4. 4Pour the batter into a thickly papered, shallow cake pan. Bake in a moderate oven at 350°F (175°C) for 1 hour and 15 minutes.
5. 5In a bowl, place the whites of 4 eggs with 1 1/2 pounds of white sugar dust, 1/2 teaspoonful of acetic acid (or the juice of half a lemon), and 1/4 oz. of Royal Extract Rose. Beat with a wooden spoon until, letting some run from the spoon, it maintains a thread-like appearance for several minutes.
6. 6Once the cake is cold, ice the bottom and sides with the prepared White Icing.