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Queen Charlotte's Cake

(England.) Mix 1 pint flour, 1 cup warm milk, 1/2 yeast cake, and 1/2 pound butter beaten to a cream with 1/4 pound powdered sugar, 4 eggs, 1/2 pound chopped candied peel, a teaspoonful of cinnamon, and a cup of chopped almonds. Mix as usual, let it rise before adding 1 cup more flour and the nuts and peel, etc., then let it rise again. Pour into a Turk's head mould and bake 1 hour. While hot, pour over a syrup, made of 1 cup sugar, 2 tablespoonfuls of water, and a teaspoonful of vanilla, wine, or cordial. Dust the top with powdered sugar and serve hot, in slices.