• 12 ozs of flour
• 4 ozs of butter
• 1 oz of castor sugar
• about 1 oz of yeast
• 3 eggs, just under
• ½ pint of milk
• 4 ozs of raisins and currants
• about 2 dozen Jordan almonds

Dissolve the yeast in a little warm milk. Put the flour in a salad bowl or round terrine, make a well in the centre, put in the eggs, the melted butter, the sugar and the dissolved yeast, stir all well together and finally add the raisins and currants. Pour the mixture into a fancy fluted cylinder mould, which should have been well buttered and in which the almonds, blanched and sliced, have been strewn, filling the mould ¾ full only. Put the mould in a warm place, cover, and let the dough rise till it comes to the top of it. Now place the mould on a thick baking tin, and put in a moderate oven and bake for about 1 hour. When sufficiently baked it should come out of the mould quite easily. Stand on a wire tray and sprinkle with a little castor sugar.