| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Shortening |
| 1 |
c |
Milk, scalded |
| 1/2 |
|
Yeast cake |
| 1 |
|
Egg |
| 3 1/2 |
c |
Sifted flour |
| 1/16 |
ts |
Mace |
| 1/16 |
ts |
Cardamom |
INSTRUCTIONS
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. Randy Rigg The Pinnacle Club BBS
812-963-9139
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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