OLD VIRGINIA BREAD CAKE.
From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.
One and one-half pounds flour; one pound white sugar; ten ounces of butter; one-half teacup sweet milk; one-half teacup good yeast; four eggs; one cup of currants and seed-less raisins, chopped and mixed together; one teaspoonful each mace and cinnamon and a little allspice; work butter and sugar together; sift flour into a bowl; stir in milk and yeast with one-half the creamed butter and sugar; beat hard and long until very light; set to rise in a moderately warm place over night. In the morning, if it be well risen, work in the remainder of the butter and sugar and the eggs; dredge the fruit with flour and beat in a little at a time with the spice; beat for fully five minutes; divide and put into two pans to rise. The second rising generally requires about three hours. When the dough is very light bake in a moderate oven. When carefully made this cake is very fine.