Requircd: One pound of flour. Half a pound of butter. Half a pound of castor sugar. Half a pound of sultanas. A quarter of a pound of mixed peel. The grated rinds of two lemons, Five eggs.

One teaspoonful of baking powder. Quarter of a pint of milk.

Brush a cake-tin over with a little melted butter, then line it with two layers of buttered paper. Cream the butter and sugar with a wooden spoon until they are soft and white. Beat the eggs until they are frothy, then add them gradually to the butter and sugar. Beat the mixture thoroughly. Sieve together the flour and baking-powder; then add them very lightly to the butter, etc. Mix together the chopped peel, cleaned sultanas, and grated lemon-rinds, stir them lightly but thoroughly, lastly add the milk gradually. Put the mixture into the prepared tin, and bake it in a moderate oven for about two hours.

To make sure that it is baked through, it is advisable to stick a clean, bright skewer into the middle of it; if it comes out looking sticky and with mixture adhering to it, the cake requires longer baking. If it is quite clean the cake is done. Take it out of the tin, take off the paper, and put the cake either on a sieve or to lean up against something, so that the steam may escape from it.