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Baba with Raisins

Mix half an ounce of German yeast and four ounces of sifted flour with warm water to a soft dough, and put it near the fire to rise. Rub twelve ounces of butter into twelve ounces of flour, work it into a smooth paste with eight well-beaten eggs, one ounce of pounded sugar, and a little salt. When the paste is ready and the sponge sufficiently risen, blend them well together and mix in two ounces of finely-minced candied citron-peel, two ounces of well-dried currants, and three ounces of stoned raisins. Butter a mould, fill it about half full, and allow it to rise until it is nearly at the top, when it may be baked at once in a moderate oven. Time to bake, one hour and a half. Probable cost, 2s. 4d. Sufficient for a three-pint mould.