When I came across a cake called "Mouřenín benátský" - "The Moor of Venice" in Rettigová's cookbook, and when I saw it was a poppy seed cake with lemon zest, I knew I had to try it. It has a somewhat funny name (and politically incorrect from a modern perspective, but); it definitely qualifies for Challenge #4; it clearly has a Shakespeare connection (pity the Literature challenge was not meant like that...); and it's a poppy seed cake, which I'd wanted to try my hand at for a while.
Mouřenín benátskýRight. That's quite straightforward, as old recipes go, except that as before, the yeast part is not quite clear, and it does not say a word about how to bake it.
Utři hodně na míse čtvrt libry čerstvého a čtvrt libry přepouštěného másla, vmíchej do něho 4 celé vejce a 4 žloutky jedno po druhém, dej k tomu 3 lžíce hustých kvasnic a 3 lžíce smetany, a zadělej všecko s jedním žejdlíkem mouky, aby z toho bylo tak lehké těsto jako na třenou buchtu; pak utluč žejdlík máku a zamíchej ho do toho těsta s půl librou tlučeného cukru a s rozkrájenou kůrou s půl citronu, malinko to osol a dej to do dortové formy.
The latter, though, is probably because the recipe right above it does. (It's also the recipe for the aforementioned "rubbed buchta".) It says to leave at least "two fingers" empty in the mold, and let it rise to fill the mold. Then not to shake it too much when putting it into the oven, and let it bake slowly for at least an hour.
So that's the recipe!