Ingredients:—One quartern of dough, six eggs, eight ounces of sugar, eight ounces of butter, half an ounce of carraway-seeds, and a teaspoonful of salt.
Spread the dough out on the pastry-slab, then add the whole of the above-named ingredients; work them well together with the hands, so as thoroughly to incorporate them with the dough: the eggs should be added two at a time.
When the paste is ready, put it into a plain mould (previously spread with butter), and set it to rise in a warm place. As soon as the fermentation has taken place in a satisfactory manner, the cake should be immediately put into the oven, and baked of a light colour. When done, serve it cold, for luncheon or otherwise.
This kind of cake may be varied by introducing raisins, currants, or candied orange or lemon peel.