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Plum Cake, Plain, Made with Baker's Dough

Those who are not in the habit of making bread at home may procure a little dough from the baker's, and proceed as follows. Take two pounds of dough. Put it at once into a basin, cover with a thick cloth, and let it rise. Place it on a floured paste-board, sprinkle over it a tea-spoonful of baking-powder, and add a quarter of a pound of lard or butter broken into small pieces, a quarter of a pound of moist sugar, a quarter of a pound of stoned raisins, a quarter of a pound of washed and dried currants, a few caraway-seeds, if liked, and a grated nutmeg. Knead thoroughly with as much lukewarm milk as is necessary. Butter some tins; half fill them with the preparation, place them on the hearth until the dough has risen so that they are three-parts full, then bake the cakes in a well-heated oven. Plunge a knife into the middle of each; when it comes out clean they are done enough. Time to bake, one or two hours, according to the size of the tins. Probable cost, 1s. 3d. Sufficient for three small loaves.