To a Peck of fine flower, take six pounds of fresh butter, which must be tenderly melted, ten pounds of Currants, of Cloves and Mace, half an ounce of each, an ounce of Cinnamon, half an ounce of Nutmegs, four ounces of Sugar, one pint of Sack mixed with a quart at least of thick barm of Ale (as soon as it is settled, to have the thick fall to the bottom, which will be, when it is about two days old) half a pint of Rose-water; half a quarter of an ounce of Saffron.  Then make your paste, strewing the spices, finely beaten, upon the flower:  Then put the melted butter (but even just melted) to it; then the barm, and other liquors:  and put it into the oven well heated presently.  For the better baking of it, put it in a hoop, and let it stand in the oven one hour and half.  You Ice the Cake with the whites of two Eggs, a small quantity of Rose-water, and some Sugar.

TO MAKE BISKET

To half a peck of flower, take three spoonfuls of barm, two ounces of seeds; Aniseeds or Fennel-seeds.  Make the paste very stiff, with nothing but water, and dry it (they must not have so much heat, as to make them rise, but only dry by degrees; as in an oven after Manchet is taken out, or a gentle stove) in flat Cakes very well in an oven or stove.

TO MAKE A CARAWAY-CAKE

Take three pound and a half of the finest flower and dry it in an oven; one pound and a half of sweet butter, and mix it with the flower, until it be crumbled very small, that none of it be seen; Then take three quarters of a pint of new Ale-yeast, and half a pint of Sack, and half a pint of new milk; six spoonfuls of Rose-water, four yolks, and two whites of Eggs; Then let it lie before the fire half an hour or more.  And when you go to make it up, put in three quarters of a pound of Caraway-Confits, and a pound and half of biskets.  Put it into the oven, and let it stand an hour and half.

ANOTHER VERY GOOD CAKE

Take four quarts of fine flower, two pound and half of butter, three quarters of a pound of Sugar, four Nutmegs; a little Mace; a pound of Almonds finely beaten, half a pint of Sack, a pint of good Ale-yest, a pint of boiled Cream, twelve yolks, and four whites of Eggs; four pound of Currants.  When you have wrought all these into a very fine past, let it be kept warm before the fire half an hour, before you set it into the oven.  If you please, you may put into it, two pound of Raisins of the Sun stoned and quartered.  Let your oven be of a temperate heat, and let your Cake stand therein two hours and a half, before you Ice it; and afterwards only to harden the Ice.  The Ice for this Cake is made thus:  Take the whites of three new laid Eggs, and three quarters of a pound of fine Sugar finely beaten; beat it well together with the whites of the Eggs, and Ice the Cake.  If you please you may add a little Musk or Ambergreece.