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

Sufficient to make 2 moderate-sized cakes.

  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
  • 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)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-21 by Colonial Sense, except where otherwise indicated.