A Nice Yeast-Cake

Ingredients

• 1-1/2 lb flour
• 1/2 lb butter
• 1/2 pint milk
• 1-1/2 tablespoonful good yeast
• 3 eggs
• 3/4 lb currants
• 1/2 lb white moist sugar
• 2 oz candied peel

Instructions

1. Put the milk and butter into a saucepan, and shake it round over a fire until the butter is melted, but do not allow the milk to get very hot.
2. Put the flour into a basin, stir to it the milk and butter, the yeast, and eggs, which should be well beaten, and form the whole into a smooth dough.
3. Let it stand in a warm place, covered with a cloth, to rise, and, when sufficiently risen, add the currants, sugar, and candied peel cut into thin slices.
4. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with buttered paper, which should be about six inches higher than the tin;
5. pour in the mixture, let it stand to rise again for another 1/2 hour, and then bake the cakes in a brisk oven for about 1-1/2 hour.
6. If the tops of them become too brown, cover them with paper until they are done through.
7. A few drops of essence of lemon, or a little grated nutmeg, may be added when the flavour is liked.