I. Add the butter, sugar, eggs and lemon rind to the dough. Mix thoroughly and beat till light. Add the currants, which should have been washed, dried and floured. Mix them in lightly. Pour the mixture into a square greased pan. It should not be more than an inch deep.
II. Beat the brown sugar, butter, flour and cinnamon together till light. Stir in the bread-crumbs, which should be very fine. Drop spoonfuls of this mixture over the top of the cake. Press them down into the cake with the fingers. Set the cake to rise in a warm place. When risen bake in a moderately quick oven. Cover the cake with a piece of brown paper to prevent burning.
Brioche
1 lb. flour
1 lb. butter
7 eggs
2 spoonfuls yeast
1 spoonful sugar
Salt
Set a quarter of a pound of flour, with the yeast dissolved in a very little hot water, to rise for half an hour in a covered basin in a warm place.
Rub the butter into the rest of the flour, with which the sugar and a little salt has been mixed. Beat the eggs well. Mix them with the butter and flour and beat until light and creamy. Add this mixture to the flour and yeast and mix lightly but well. Let the whole rise for eight hours. Fill a buttered mould, or form into small loaves and place on a greased tin. Bake in a moderate oven for about an hour.
Dough Cake
1 lb. dough
3 ozs. lard
3 ozs. butter
3 ozs. sugar
¹⁄₄ lb. currants
1 egg
1 tea-spoon ginger and ground nutmeg
The dough should have risen a second time before it is used. Mix all the ingredients in a large pan with the hand. Bake in a square buttered tin.