Cut up a quarter of a pound of butter into a pint of rich milk,
and warm it till the butter becomes soft; then stir it about in
the milk so as to mix them well. Sift three quarters of a pound of
flour (or a pint and a half) into a deep pan, and making a hole in
the middle of it, stir in a large table-spoonful of the best
brewer's yeast in which a salt-spoonful of salt has been
dissolved; and then thin it with the milk and butter. Cover it,
and set it near the fire to rise. If the yeast is sufficiently
strong, it will most probably be light in two hours. When it is
quite light, mix with the dough a well-beaten egg and three
quarters of a pound more of sifted flour; adding a table-spoonful
of powdered cinnamon, and stirring it very hard. Butter a deep
square baking pan, and put the mixture into it. Set it to rise
again, as before. Mix together five ounces or a large coffee-cup
of fine brown sugar; two ounces of butter; and two table-spoonfuls
of powdered cinnamon. When the dough is thoroughly light, make
deep incisions all over it, at equal distances, and fill them with
the mixture of butter, sugar and cinnamon; pressing it hard down
into the bottom of the holes, and closing the dough a little at
the top to prevent the seasoning from running out. Strew some
sugar over the top of the cake; set it immediately into the oven,
and bake it from twenty minutes to half an hour, or more, in a
brisk oven, in proportion to its thickness. When cool, cut it into
squares. This is a very good plain cake; but do not attempt it
unless you have excellent yeast.