pan well; it will take an hour and a half in a quick oven, you may leave out the seed if you chuse.
To make a rich Yeast Cake.
Take a quartern and a half of fine flour, six pounds of currants, an ounce of cloves and mace, some cinnamon, two nutmegs, about a pound of sugar, some candied lemon, orange and citron cut in thin pieces, a pint of sweet wine, some orange-flower water, a pint of yeast, a quart of cream, two pounds of butter melted and put in the middle; strew some flour over it, let it stand half an hour to rise, kneed it well together, let it stand some time before the fire, work it up well, put it in a hoop, and bake it two hours and a half in a gentle oven.
To make little Queen Cakes.
Take two pounds of fine flour, a pound and a half of butter, the yolks of six eggs, one pound and a half of sugar, six spoonfuls of rose water, nine spoonfuls of sack, two nutmegs, and two pounds of currants; beat the butter with your hand till it is very thin, dry your flower well, put in the sugar and nutmegs finely grated, and put them all into your batter, with the eggs, sack and rose water: mingle them well together, put in the currants, let your oven be moderately hot, and they will be baked in a quarter of an hour; let your currants be nicely washed and cleaned.
