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Scotch Seed Cake

Takes five hours time to make, raise, and bake, using dough to begin with. 2 pounds of light-bread dough. 12 ounces of sugar. 12 ounces of butter. 4 eggs. 1 teaspoonful of carraway seeds. 8 ounces of flour. Weigh out the dough at 7 in the morning. Set it with the butter and sugar in a warm place. At about 9 work all together and beat in the eggs one at a time, and add the carraway. Give it another half hour to stand and become smooth, then add the flour and give the whole ten minutes beating. It makes a stiff batter--not dough.

Put it in two buttered cake moulds. Rise about an hour. It should not be too light, bake as you would bread, in a slack oven, less than an hour.