Takes five hours time to make, raise, and bake, using dough to begin with.

2 pounds light-bread dough - 5 cups.

12 ounces sugar - 11/2 cups.

12 ounces of butter - 11/2 cups.

4 eggs.

1 teaspoon caraway seeds.

8 ounces flour - 2 cups.

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.

Cost of material - dough 5, sugar, seeds, and flour 10 butter 24, eggs 9; 48 cents for nearly 4 pounds or two 2-quart molds, or 12c per pound.

Note - These raised cakes are like fresh bread, cannot be sliced till a day or two old without waste.