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Directions: Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled
yeast and let stand 5 minutes. Add egg and 1 3/4 cups flour, beat well. Add
remaining flour sifted with spices, then knead well. Let rise until doubled
in bulk, about 1 1/2 hours. Knead down and let rise again. Shape into 2
coffee cakes and place in greased pans. Let rise 15 minutes. Spread almond
mixture on top and let rise until doubled in bulk. Bake in a 375 degree
oven for 45 minutes. Makes 2 cakes.
| Ingredients:
1/4 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1/4 Cup(s) Shortening
1 Cup(s) Milk, scalded
1/2 Yeast cake
1 Egg
3 1/2 Cup(s) Sifted flour
1/16 Teaspoon(s) Mace
1/16 Teaspoon(s) Cardamom |
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