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YEAST CAKE (another way)

Mix thoroughly in a bowl two pounds and a half of flour, a pinch of salt, and half a pound of Demerara sugar. Make a hollow in the centre of the flour, but do not expose the bottom of the bowl. Pour into this half a pint of lukewarm milk which has been mixed with a table-spoonful of fresh yeast. Stir as much flour into the milk as will make it of the consistency of batter, sprinkle a little flour on the surface, throw a cloth over the bowl, and leave it in a warm place for an hour. Melt three-quarters of a pound of fresh butter to oil, and add this to the other ingredients, together with a pound and a quarter of currants picked and dried, half a pound of candied peel (lemon, orange, and citron together) finely shredded, a quarter of an ounce of grated nutmeg, a quarter of an ounce of powdered cinnamon, and a quarter of an ounce of ground allspice. Knead the mixture thoroughly, and add as much milk as will make a smooth, light dough. Line three moderate-sized cake-tins with buttered paper, three-parts fill them with the mixture, let them rise before the fire for half an hour, and bake in a well-heated oven. If liked, this cake may be iced after it has been baked. For instructions in icing see the remarks on icing a cake towards the close of the article on WEDDING CAKE, EXCELLENT. Time to bake the cakes, about an hour and a half. Probable cost, 1s. each.