Caraway Cake No 2 Recipe

Take a quart of flour, a quarter of a pint of good ale yest, three

quarters of a pound of fresh butter, one quarter of a pound of almonds,

three quarters of a pound of caraway comfits, a handful of sugar, four

eggs, leaving out two of the whites, new milk, boiled and set to cool,

citron, orange, and lemon-peel, at your discretion, and two spoonfuls of

sack. First rub your flour and yest together, then rub in the butter,

and make it into a stiff batter with the milk, eggs, and sack; and, when

you are ready to put it into the oven, add the other ingredients. Butter

your hoop and the paper that lies under. This cake will require about

three quarters of an hour baking; if you make it larger, you must allow

more time.

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