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Four Eggs (Five ounces of Butter)

Five ounces of Butter.

Shredded Almonds or Cocoanut.

Warm one gill of milk, mix the yeast and sugar together, and stir the warm milk to them.

Sift the flour into a basin, make a well in the middle, and pour in the milk with the yeast and sugar in it; just mix a little flour with it, and put it in a warm place to rise. When this sponge has risen to twice its original size, add to it two eggs; beat it well with the hand, adding by degrees the other two eggs and the butter beaten to a cream. Work all this well together; butter a border mould and sprinkle it over with shredded almonds or cocoanut; pour the mixture into this mould until it is half full, cover it with a cloth and set it in a warm place to rise until it fills the mould, then bake it for forty-five minutes in a moderate oven. Turn it out, and when cold pour a good syrup over it, and fill the centre of the mould with preserved fruits.