The cake, especially when it is made with beaten-up eggs, like sponge cake, will rise, and unless precautions are taken the tin will rise with it, and the unset portion of the cake break loose round the edge at the bottom.

To prevent this the tin must be kept down with a weight at the top.

In a proper hoop made for the purpose there are appliances for fastening the hoop together itself and also for keeping it in its place, but if we use a strip of tin we must place something across the tin on the top and then put on a heavy weight.

When this is done, you must remember to allow room for the cake to rise.

A pound cake such as we have described can be made into a rich fruit cake by adding stoned raisins, currants, chopped candied peel, sultana raisins, or, better still, dried cherries.