Then take a pint and half of Cream or something more, and set
it on the fire, and put into it four pounds and three quarters of Butter;
And when it is all melted, take it off the fire and stir it about, until it
be pretty cool; And pour all into your flower, and stir it up quick with
your hands, like a lith pudding; Then dust a little flower over it, and let
it stand covered with a Flannel, or other woollen cloth, a quarter of an
hour before the fire, that it may rise; Then have ready twelve pounds of
Currants very well washed and pick'd, that there may be neither stalks, nor
broken Currants in them. Then let your Currants be very well dryed before
the fire, and put warm into your Cake; then mingle them well together with
your hands; then get a tin hoop that will contain that quantity, and butter
it well, and put it upon two sheets of paper well buttered; so pour in your
Cake, and so set it into the oven, being quick that it may be well soaked,
but not to burn. It must bake above an hour and a quarter; near an hour and
half. Take then a pound and half of double refined Sugar purely beaten and
searsed; put into the whites of five Eggs; two or 3 spoonfuls of
rose-water; keep it a beating all the time, that the Cake is a baking which
will be two hours; Then draw your Cake out of the oven, and pick the dry
Currants from the top of it, and so spread all that you have beaten over
it, very smooth, and set it a little into the oven, that it may dry.
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