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Yeast Cake

Put three-quarters of a pound of flour into a bowl, and mix with it a pinch of salt. Dissolve a quarter of a pound of butter in a quarter of a pint of hot milk. Let the mixture cool a little, and when it is new-milk warm, stir it into the flour. Add a small table-spoonful of fresh yeast and two well-beaten eggs, and knead the preparation till it forms a smooth dough. Make two or three gashes across the surface with a knife, cover the bowl with a cloth, and set the dough in a warm place to rise. When sufficiently light, knead it again with six ounces of currants picked and dried, four ounces of powdered white sugar, one ounce of candied peel cut into thin strips, and a little grated nutmeg. Line a good-sized cake-tin with buttered paper, and let the paper rise four or six inches above the tin. Pour the mixture into it, let the cake rise half an hour longer, and bake in a well-heated oven. Protect the surface of the cake with a sheet of paper whilst it is being baked. Time to bake the cake, about an hour and a half. Probable cost, 1s. Sufficient to make a moderate-sized cake.