(Recipe #14, page 257)
Take one pound of good butter, melt over low heat. Let clarify and thicken. Add to butter one pound of sifted sugar, one pound of good corn starch, one pound of good currants [raisins – Korinthen] (washed and dried), 12 eggs, a good 2 ounces of candied lemon or orange peel [Succade], 1/4 ounce finely ground cinnamon, 1/8 ounce finely ground cloves, a wine glass [6 ounces] of Madeira or arrack.
Whip butter till creamy. Slowly add egg yolks, spices, sugar, and raisins. Stir for 1/2 hour (sic!), till the mixture forms bubbles. Gently fold in stiffly beaten egg whites, cornstarch, and lastly the Madeira. Immediately place the cake in the oven and bake at medium heat for 1-1/2 hours.
Note: Occasionally this mixture can taste too sour, so it is necessary to test it first. [I.e., perhaps add more sugar.]