Heat a cup of milk to scalding but do not let it boil. Stir into it while it is hot two tablespoonfuls of butter or other nice shortening, two tablespoonfuls of sugar, and a little salt. Cool to blood warmth and stir in half a yeast cake dissolved in one quarter cup of lukewarm milk and flour to make a stiff batter.
Cover and let it rise until it is light.
Then beat in half a cupful of seeded raisins cut in pieces. Beat hard and turn into a buttered baking pan. It should be about an inch thick. Cover and set for the last rising. When ready for the oven it should be brushed with melted butter and sprinkled thickly with sugar and cinnamon.
Bake in a moderate oven for half an hour.
Keep it covered with thick paper for half of that time.