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Yeast Cake, Excellent

Rub one pound of butter into six pounds of flour, and add a tea-spoonful of salt. Make a hole in the centre of the flour, without touching the bottom of the bowl, and pour into this a little more than half a pint of good, fresh, sweet yeast, mixed with half a pint of lukewarm water. Stir into the yeast as much flour from the sides as will make a batter, sprinkle flour over the surface, and leave the mixture for an hour, or till the yeast has risen in bubbles through the covering of flour. Stir into the yeast four well-beaten eggs, add one pound of fine raw sugar, and knead the whole thoroughly with about half a pint of hot milk. Let this dough stand to rise till it is very light and the surface has cracked. Knead it again with three pounds of currants picked and dried, and half a pound of candied lemon and orange mixed; add also a little grated nutmeg. Put the cake-mixture into two large tins, well buttered, let it rise before the fire for a quarter of an hour, and bake the cakes in a moderately-heated oven. Time to bake the cakes, three hours. Sufficient for two large cakes. Probable cost 2s. 10d. each cake.