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Classic
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page 148
shake in gradually four pounds of well dried and sifted flour. When the oven is
well prepared, and a tin hoop to bake it in, stir into this mixture (as you put
it into the hoop) seven pounds of currants well washed and rubbed, and such a
quantity of candied orange, lemon, and citron, in equal proportions, as shall be
thought convenient. The oven must be quick, and the cake will at least take four
hours to bake it:
Or, you may make two or more cakes out of these ingredients. You must beat it
with your hands, and the currants must be plumped by pouring upon them boiling
water, and drying them before the fire. Put them warm into the cake.
Another rich Cake.
To a quartern and a half of fine flour add six pounds of currants, an ounce of
cloves and mace, a little cinnamon; two grated nutmegs, a pound of the best
sugar, some candied lemon, orange, or citron, cut in thin pieces; a pint of
sweet wine, a little orange flower or rose water, a pint of yeast, a quart of
cream, two pounds of butter melted, and poured into the middle of the flour.
Then strew some flour over the butter, and let it stand half an hour before the
fire. After which knead it well together, and put it before the fire to make it
rise. Work it up very well; put this mixture into a tin hoop, and bake it two
hours and a half in a gentle oven.
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