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Time: 1-3/4 to 2-1/4 hours.

Sufficient to make 2 moderate-sized cakes.

Ingredients
  1. 2 lbs. of flour
  2. 4 oz. of butter or clarified dripping
  3. 1/2 oz. of caraway seeds
  4. 1/4 oz. of allspice
  5. 1/2 lb. of pounded sugar
  6. 1 lb. of currants
  7. 1 pint of milk
  8. 3 tablespoonfuls of fresh yeast
  9. buttered paper
Directions
  • Rub the butter lightly into the flour
  • Add all the dry ingredients, and mix these well together
  • Make the milk warm, but not hot
  • Stir in the yeast, and with this liquid make the whole into a light dough
  • Knead it well
  • Line the cake-tins with strips of buttered paper; this paper should be about 6 inches higher than the top of the tin
  • Put in the dough
  • Stand it in a warm place to rise for more than an hour
  • Bake the cakes in a well-heated oven

  • If this quantity be divided in two, they will take from 1-1/2 to 2 hours' baking.

    Source: The Book of Household Management by Isabella Beeton (1859)

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