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Saffron Cakes

Take a quartern of fine flour, and a pound and a half of butter, three ounces of caraway-seeds, six eggs well-beaten, a quarter of an ounce of well-pounded cloves and mace, a little pounded cinnamon, one pound of sugar, a little rose-water and saffron, a pint and a half of yeast, and a quart of milk. Mix these ingredients thus: first boil the milk and butter, then skim off the butter, and mix it with the flour and a little of the milk. Stir the yeast into the rest of the milk, and strain it. Mix it with the flour; add the eggs and spice, rose-water, tincture of saffron, sugar, and eggs. Beat all well up, and bake in a well-buttered pan, in a quick oven. Time to bake, an hour and a half.