Add to the 2 cups of bread sponge in bowl and beat well until fully incorporated with the dough, then add 1/2 cup of lukewarm milk, in which had been dissolved 1/2 teaspoonful of salaratus.
Beat all together until mixture is smooth and creamy, then add 2 cups of bread flour and 1/2 teaspoon of lemon flavoring.

Beat well and add 1-1/2 cups of either currants or raisins, dusted with flour.

Pour mixture into an agate pudding dish (one holding 3 quarts, about 2-1/2 inches in depth and 30 inches in circumference).

Stand in a warm place 3 to 4 hours to raise; when raised to top of pan place in a moderately hot oven and bake about 40 minutes, when, taken from oven, dust with pulverized sugar thickly over top of cake.
This cake should be large as an old-fashioned fruit cake, will keep moist some time in a tin cake box, but is best when freshly baked.
GERMAN "COFFEE BREAD" 1/3 cup sugar 1/3 cup butter 1 cup hot milk 1 yeast cake 2 eggs 2-1/2 cups flour.
As Aunt Sarah taught Mary to bake this, it was fine.

She creamed together in a bowl the sugar and butter, poured the hot milk over this, and when lukewarm, added the compressed yeast cake, dissolved in 1/4 cup of lukewarm water.