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Yeast-Raised Plum Cake

The slowest to rise. Use the liveliest dough, and in winter, it had better be saved over night and mixed up with the main part of the ingredients; add the fruit next morning, and bake after dinner. 2 pounds of light bread dough. 1 pound of black molasses and sugar, mixed. 1 pound of butter. 6 eggs. 12 ounces of flour. 1 ounce of mixed ground spices. 1 1/2 pounds of seedless raisins. 1 pound of currants. 8 ounces of citron. Brandy, and lemon extract.

Warm the dough and all the ingredients slightly. Mix well, except the fruit and brandy. Beat the batter, and set to rise in the mixing pan about 3 hours. Beat again and add the fruit, previously floured. Line the moulds with buttered paper, half fill and set to rise again about 2 hours. Bake from one hour to two, according to size. Large cakes should have a coating of paper tied outside the moulds to protect the crust during the two hours baking. These cakes should not be turned out of the moulds till at least one day old. Hotel pastry cooks who think yeast-raised cakes too tedious, should nevertheless remember that in some places no others are believed in, or allowed to be made, and these are simple enough after a few trials to learn the routine.

To clean seedless raisins, rub the fine stems off them with the hands and some flour mixed in, then stir around in a colander till the siftings all go through and leave the raisins clean.