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(German) - (Pennsylvania Germans)

Place in a bowl 2 cups of light, well-raised bread sponge (when all
flour necessary had been added and loaves were shaped ready to be
placed in bread pan for final rising). Cream together 3/4 cup of a
mixture of lard and butter, add 2 eggs, first yolks then stiffly
beaten whites, also add 1-1/2 cups soft A sugar. 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.

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