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Ruthven Cake

Heat three pints of milk, and stir into this, until dissolved, eight ounces of fresh butter. Let the liquor cool, then mix with it a quarter of a stone of flour, six ounces of powdered and sifted loaf sugar, the thin rind of two lemons finely minced, a pinch of powdered cinnamon, a pound of picked and dried currants, six well-beaten eggs, and three large spoonfuls of fresh yeast. Knead the mixture thoroughly to a smooth dough. Cover the bowl with a cloth, and set it in a warm place for the paste to rise. It will take about three hours. Put the dough into buttered tins, and bake these in a well-heated oven. Time to bake, an hour and a half. Probable cost, 1s. 7d. per cake. Sufficient for two good-sized cakes.