Bread Cake Recipe

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.

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