One pound fresh butter, one pound Vienna flour, six eggs (or seven, if
small), one pound castor sugar, quarter of a pound almonds cut small,
half-a-pound of currants or sultanas, three ounces of candied peel, a
few drops of essence of ratafia.
The butter to be beaten to a cream. If it is hard warm the pan. Add the
sugar gradually; next the eggs, which must previously be well beaten up;
then sift in the flour; and, last of all, put in fruit, almonds, and
flavouring.
This cake takes about half-an-hour to mix, as all the ingredients must
be well beaten together with an iron spoon from left to right. Bake in
small tins, for about forty minutes, in a moderate oven.