Mix together a pint of lukewarm milk, two quarts of sifted flour, a
small tea-cup of yeast. Set the batter where it will rise quick. When
perfectly light, work in with the hand four beaten eggs, a tea-spoonful
of salt, two of cinnamon, a wine glass of brandy or wine. Stir a pound
of sugar with three-quarters of a pound of butter--when white, work it
into the cake, add another quart of sifted flour, and beat the whole
well with the hand ten or fifteen minutes, then set it where it will
rise again. When of a spongy lightness, put it into buttered cake pans,
and let them stand fifteen or twenty minutes before baking. Add if you
like a pound and a half of raisins, just before putting the cake into
the pans.