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Dutch Loaf

Take a quarter of a pound of butter, half a pound of sugar, one pound of dried currants, two table-spoonfuls of cinnamon, a pint of sponge, and as much flour as will form a dough. Make a sponge the evening before you wish to bake a cake, of a tea-cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one gill of good yeast. In the morning this sponge should be light. Then beat the butter and sugar together, add the cinnamon, currants, and sponge, and flour enough to form a dough. Butter a pan, and when the mixture is light, bake it in an oven about as hot as for bread.