WHOLEMEAL CAKE

1 lb. of wholemeal
4 oz. of sugar
1 teaspoonful of cinnamon
1 breakfastcupful of currants and sultanas mixed
3 oz. of chopped sweet almonds
1 dozen ground bitter almonds
3 eggs
1/4 oz. of German yeast
1/4 lb. Vegebutter
and some warm milk.

Rub the butter into the meal, add the fruit, cinnamon, almonds and sugar, and the eggs well beaten. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients, and make all into a moist dough, adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. Cover the pan in which you mix the cake with a cloth, place it in front of the heat, and allow the dough to rise 1-1/2 hours, turning the pan round occasionally that the dough may be equally warm. Then fill the dough into one or several well-greased tins, and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. If the cake browns too soon, cover it over with a sheet of paper.