Cinnamon Cake
Cut up half a pound of fine fresh butter, and warm it till soft in half a pint of rich milk. Sift a pound of fine flour into a broad pan; make a hole in the centre, and pour into it the milk and butter, having stirred them well together. Then, gradually, add a large quarter of a pound of powdered sugar, and a heaped tea-spoonful of powdered cinnamon. Beat three eggs very smooth and thick, and stir them in, also a wine-glass and a half of strong fresh brewer’s yeast, or two glasses of fresh baker’s yeast. Then mix, (having sprinkled some over the top,) all the flour into the hole in the centre, so as to make a soft dough. When all is well mixed cover it, and set it to rise in a round straight-sided tin pan. Place it near the fire, and when quite light and cracked all over the surface, flour your pasteboard well, place the loaf upon it, and having prepared in a pint bowl a stiff mixture of ground cinnamon, fresh butter, and brown sugar, beaten together so as to stand alone, make numerous deep cuts or incisions all over the surface on the sides and top of the cake; fill them with the cinnamon mixture, and pinch each together so as to keep the seasoning from coming out. Glaze it all over with beaten white of egg a little sweetened. Then return the loaf to the pan, and bake it in a moderate oven till thoroughly done. When cool, cut it down in slices like a pound cake.
This dough may be divided into small round cakes, the size of a muffin, and baked on tin or iron sheets, sifting sugar over them when cool. It must have a high flavor of cinnamon.