Butter Cake Recipe

Take four pounds of flour, one pound of currants, three pounds of

butter, fourteen eggs, leaving out the whites, half an ounce of mace,

one pound of sugar, half a pint of sack, a pint of ale yest, a quart of

milk boiled. Take it off, and let it cool. Rub the butter well in the

floor; put in the sugar and spice, with the rest of the ingredients; wet

it with a ladle, and beat it well together. Do not put the currants till

the cake is ready to go into the oven. Butter the dish, and heat the

oven as hot as for wheaten bread. You must not wet it till the oven is

ready.

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