(Recipe #62, page 270)
2 pounds of fine flour, 1 pound of currants [Korinthen], 1/2 pound of butter, 9 eggs, 5 ounces of sugar, a good 2 ounces of finely chopped candied lemon peel, lemon zest from one lemon, and a good 2 ounces of yeast dissolved in milk.
Beat butter until fluffy. Add sugar and eggs alternately, then slowly add remainder of ingredients. Pour batter into a well-greased spring-form baking pan. Sprinkle a mixture of baked almonds, sugar, and cinnamon. Let rise. Bake at medium heat until golden brown.
[Note: Approx. 3.6 – 4 cups per pound of flour.]