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Rodon Cake

Lake two pounds of fine flour on a sheet of paper before the fire, and move it about occasionally until it is quite dry and warm. Mix a small tea-cupful of fresh yeast, or two ounces of German yeast with half a pint of lukewarm milk, stir this into a quarter of a pound of the flour, and set it to rise. When it is well risen put the remainder of the flour into a separate bowl, and mix with it a pinch of salt, six ounces of sifted sugar, the grated rind of a lemon, and an ounce of pounded bitter almonds; when these are thoroughly mixed, add twelve well-beaten eggs, and as much lukewarm milk as will form a thin dough. This will be about half a pint. Dissolve a pound of butter, and stir it in also, then add the sponge dough. Beat all briskly together for twenty minutes, then add four ounces of picked and dried currants, eight ounces of stoned raisins, and two ounces of almonds cut small. Butter a plain mould rather thickly, sprinkle chopped almonds over it, and shake off all that will not adhere. Half fill the mould with the dough, set it in a warm place to rise, and then bake in a moderate oven. If liked, half the quantity may be used, and then nine eggs will be required. Time to bake, an hour and a half. Probable cost, 4s. 6d.