To 1 lb. flour add 1 lb. butter beaten to a cream, and 8 eggs: beat well, add sifted sugar, and grated lemon peel. You may add currants or carraways, to your taste. Beat well, and bake in rather a quick oven, an hour.
To 2 lbs. flour, add ½ lb. butter, ½ lb. sugar, 4 eggs, 1 lb. currants, 1 oz. candied citron or lemon, 1 oz. carraway seeds, a little nutmeg, and 3 table-spoonsful yeast. Beat well, for half an hour, then put it in the oven directly.
Take the weight of 5 eggs (in their shells), in sifted sugar, and the weight of 3 in flour: beat the eggs, add first, the sugar, then the flour, the rinds of 2 large lemons grated, and a wine-glassful of sherry or brandy. Bake in a tin mould in a quick oven.—Another: to a quartern of dough add ½ lb. butter, 4 eggs, ½ lb. currants, and ½ lb. sugar, beat all well together more than half an hour, and bake in a buttered tin.
Mix 1 lb. sifted sugar into 1 lb. flour, and stir in, by degrees, 8 eggs, beaten, whisk well together, and add 3 oz. sweet almonds blanched and cut, some candied citron, lemon, and orange peel, and 12 oz. butter, beaten to a cream; a little pounded cinnamon, mace, and carraway seeds. Pour it into a papered hoop, and strew carraways on the top.—Or: put 2 lbs. flour into a deep pan, and mix in ¼ lb. sifted white sugar. Make a hole in the centre, pour in ½ pint of lukewarm milk and 2 table-spoonsful good yeast; stir a little of the flour in, cover a cloth lightly over, and let it stand an hour and a half to rise. Then work it up, with ½ lb. melted butter, a little allspice, ginger, nutmeg, and 1 oz. carraway seeds; adding warm milk sufficient to work it to a proper stiffness. Butter a hoop or dish, and pour in the cake; let it stand in a warm place another half hour to rise, then bake it. You may add 2 table-spoonsful of brandy.
