Title: Suffolk 'fourses' cake(english)
 Categories: Cakes, English
      Yield: 1 Cake
 
  1 1/2 lb Strong flour
    1/2 ts Salt
      2 ts Mixed spice
    1/2 oz Yeast
      2 ts Sugar
    3/4 pt Warm water
      6 oz Lard
      6 oz Currants
 
  This currant bread was eaten by farmworkers in the fields at teatime.
  
  Sift the flour, salt and spice together. Cream the yeast and sugar
  together with a little of the wazer ana aliow to sponge. Rub the lard
  into the flour, make a well in the centre and add the yeast rnixture.
  Stir in the remaining water to form a smooth dough. Turn out on a
  lightly floured surface and knead thorouhly. Cover and leave to rise
  in a warm place untzl the dough has doubled its bulk. Knead again,
  adding the currants so that they are well distributed in the douh.
  Divide the dough into two lightly greased 1 lb. loaf tins. Cover and
  leave to prove in a warm place. Set oven to 400/F or Mark 6; when the
  dough has risen to about l inch above the top of the tins bake for 45
  minutes.While still warm brush the tops of the loaves with a little
  water or milk to give a slight sheen. Serve plain or spread with
  butter.