6 ozs. butter
9 ozs. flour
1¹⁄₂ ozs. cornflour
1¹⁄₂ ozs. powdered sugar
1 oz. German yeast
9 eggs
2 ozs. sultanas
Beat the butter to a cream, and slowly add to it, beating continually, the dried and sifted flour and cornflour. When thoroughly mixed, add the sugar, the yeast dissolved in a very little warm water and the well beaten yolks. Mix well and add the floured sultanas and seven whites, whisked to a stiff froth. Butter a large tin, with a tube in the centre, put the mixture in it, and set it in a warm place to rise for two hours. Bake in a moderate oven from one and a quarter to one and a half hours. Take out of the tin at once and stand upon a hair sieve to cool. Sift over with powdered sugar.
Kugelhupf—II
1¹⁄₄ lbs. flour
3 eggs
1³⁄₄ cups lukewarm milk or cream
6 ozs. butter
4 table-spoons German yeast
2 heaping table-spoons powdered sugar
4 ozs. sultanas or currants
1 salt-spoon salt
Dry and sift the flour. Melt the butter in the milk and when just lukewarm add to the flour. Add salt, sugar and yeast dissolved in a little of the milk, and beat for a full half hour. Cover the basin with a cloth and set in a warm place to rise for one and a half hours. Then beating it well, add the sultanas to the dough. Butter a large mould with a hollow centre, sprinkle sliced almonds in it, and pour in the mixture. Let it rise again for about one and a half hours. Bake for an hour and turn out on to a hair sieve to cool. Sift over with powdered sugar.
Seed Dough Cake
1 quartern dough
6 eggs
8 ozs. sugar
8 ozs. butter
¹⁄₂ oz. caraway seeds
Work all the ingredients well into the dough with the hands. When all are thoroughly mixed put into a greased pan and set to rise in a warm place. Bake in a moderate oven.
Scotch Bun
2 lbs. raisins
1 lb. currants
¹⁄₂ lb. orange peel
¹⁄₄ lb. lemon peel
¹⁄₄ lb. chopped sweet almonds
¹⁄₂ oz. ground cloves, cinnamon and ginger
¹⁄₂ lb. butter
2¹⁄₂ lbs. twice risen dough