Original Source: Kenelme Digbie, The Closet Opened

To a Peck of fine flower, take six pounds of fresh butter, which must be tenderly melted, ten pounds of Currants, of Cloves and Mace, half an ounce of each, an ounce of Cinnamon, half an ounce of Nutmegs, four ounces of Sugar, one pint of Sack mixed with a quart at least of thick barm of Ale (as soon as it is settled, to have the thick fall to the bottom, which will be, when it is about two days old) half a pint of Rose-water; half a quarter of an ounce of Saffron. Then make your paste, strewing the spices, finely beaten, upon the flower: Then put the melted butter (but even just melted) to it; then the barm, and other liquors; and put it into the oven well heated presently. For the better baking of it, put it in a hoop, and let it stand in the oven one hour and half. You ice the Cake with the whites of two Eggs, a small quantity of Rose-water, and some Sugar.

Original Source: The English Hus-wife

To make Banbury cake.

To make a very good Banbury cake, take four pounds of currants, and wash and pick them very clean, and dry them in a cloth: then take three eggs and put away one yolk, and beat them , and strain them with good barm, putting thereto cloves, mace, cinnamon, and nutmegs; then take a pint of cream, and as much morning's milk and set it on the fire till the cold be taken away; then take flour and put in a good store of cold butter and sugar, the put in your eggs, barm, and meal and work them all together an hour or more: then save a part of the paste, and the rest break into pieces and work in your currants; which done, mould your cake of what quantity you please; and then with that paste which hath not any currants cover it very thin both underneath and aloft. And so bake it according to the bigness.

Original Source: Elinor Fettiplace

To Make Butterd Loaves
Take the top of the morning's milk, warme it, & put therto three or fowre spoonfulls of rose water, then run it, & when it is hard come, take some flower, the yolkes of two eggs, the white of one, & some melted butter, & some sugar & some nutmeg, them temper all this together with the milk, & mould it up into loaves, then set them on papers, & so bake them, if you make five loaves as big as manchets, you must put half a pound of butter to them, when they are baked, straw some sugar over them & so serve them.

Original Source: W.T., A True Gentlewoman's Delight

To Make Chease Loaves
Take the Curds of a tender new milk Cheese, and let them be well pressed from the whey, and then break them as small as you can possible, then take Crumes of Manchet, and yolkes of Eggs, with half the whites, and some sweet Cream, and a little fine flower, mingle all these together, and make a paste of it, but not too stiffe, then make them into little loaves and bake them, when they be baked, cut off the tops and butter them; with Sugar, Nutmeg, and melted Butter, and put it in with a spoon, and stirre it altogether, then lay on the tops, and seare them with scraped Sugar.