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School Cake

Take four pounds of flour, twelve ounces of clarified fat, twelve ounces of moist sugar, one pound of good raisins, stoned and halved, one ounce of yeast, a pint and a half of milk and water in equal proportions, a tea-spoonful of salt, the same of mixed spice, two beaten eggs, and a few ounces of candied peel. The yeast and a portion of the liquid are to be mixed with a little sugar, and put to the flour to form a leaven as for bread. When risen the fat should be melted in the rest of the liquid, and added with the eggs, etc., to the flour, and the whole mixed and left to rise well; divide into two cakes, and bake for about two and a half hours in a moderate oven. Probable cost, 2s.