Mix flour, cream, half the butter (melted) and the yeast together; work up very well and set to rise for six hours. When very light, work in the rest of the butter rubbed to a cream with the sugar, the soda-water, and when these ingredients are thoroughly incorporated, the seed and citron. Let it rise three-quarters of an hour longer—until it almost fills the pans—and bake steadily half an hour if you have put it in small pans, an hour, if it is in large loaves. This is a German cake.
Citron Cake.
6 eggs, beaten light and the yolks strained.
2 cups of sugar.
¾ cup of butter.
2½ cups prepared flour, or enough to make pound-cake batter. With some brands you may need 3 cups.
½ pound citron cut in thin shreds.
Juice of an orange and 1 teaspoonful grated peel.
Cream butter and sugar; add the yolks, the whites and flour by turns, the orange, and lastly, the citron, dredged with flour. Beat all up hard, and bake in two loaves.