Take the fourth part of two pounds of flour, lay it on your pasteboard or slab, and having made a hole in the middle of it, put in half an ounce of yeast, work it up with one hand, whilst with the other you pour in warm water; make it into a rather soft paste, put into a wooden bowl, first pricking it in a few places, cover it with a cloth and let it stand. When it has risen well, take the remainder of the flour, and spread it on the first made paste; mix them well together, adding to them half an ounce of salt, six eggs, a pound of fresh butter, half a pound of stoned raisins, two ounces of currants, half a glass of Malaga wine, and a little saffron in powder. Work them up together thoroughly, roll it out two or three times, and then let it stand for six hours; then having buttered a mould, pour in your preparation and bake it.
One pound of flour dried in a slow oven, two spoonfuls of yeast, some almond milk, and water to mix for a sponge; when raised, beat up three-quarters of a pound of clarified butter, three eggs, and three-quarters of a pound of sugar, well-beaten till the spoon comes clean away; then add cinnamon powder, candied orange and lemon. Bake in earthen basins, well buttered; keep it before the fire till put in the oven.
When the sponge is beat, as for the last, instead of mixing the sugar, it is rolled in the sugar and cinnamon
Done, as above, without sugar; then prick holes with a sharp pointed knife, and while it is hot pour in three-quarters of a pound of clarified sugar, flavored with cinnamon or orange-flower. Almonds and sweetmeats are previously put in the cake. Ornament your cake with harlequin sugar-plums. This was a favorite cake of Queen Charlotte.
Take the quantity of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the butter in a tea-cupful of good milk. By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake better. A tea-cupful of raw cream improves it much. It is best to bake it in a pan, rather than as a loaf, the outside being less hard.
Take four pounds of fine flour well dried, four pounds of fresh butter, two pounds of loaf sugar, pounded and sifted fine, a quarter of an ounce of mace, and the same quantity of nutmegs; to every pound of flour put eight eggs; wash and pick four pounds of currants, and dry them before the fire; blanch a pound of sweet almonds, and cut them lengthways, very thin, a pound of citron, a pound of candied orange, a pound of candied lemon, and half a pint of brandy; first work the butter with your hand to a cream, then beat in your sugar a quarter of an hour; beat the whites of your eggs to a very strong froth; mix them with your sugar and butter; beat the yolks half an hour, at least and mix them with your cake; then put in your flour, mace, and nutmeg; keep locating it till the oven is ready; put in your brandy, and beat the currants and almonds lightly in; tie three sheets of paper round the bottom of your hoops to keep it from running out; rub it well with butter, put in your cake, and the sweetmeats in three lays, with cake between every lay; after it is risen and colored, cover it with paper before your oven is stopped up; it will take three hours baking.