INGREDIENTS

INSTRUCTIONS

Sprinkle yeast on warm water; stir to dissolve. Add 2 tsp sugar and 1-1/2
cup flour and beat well by hand, or 2 minutes with electric mixer at medium
speed. Cover and let rise in warm place until bubbly, about
30    minutes.
Meanwhile, cream butter and 1 c sugar until light and fluffy. Sift
remaining 3 c flour with salt, cinnamon, cloves, mace and nutmeg.
When yeast mixture is bubbly, add eggs to creamed butter and sugar and beat
well. Combine with yeast mixture. Add remaining dry ingredients (flour,
salt and spices), a little at a time, beating with spoon after each
addition. Beat until smooth. Stir in raisins, citron and nuts. Pour into
well greased and floured 10" tube pan. Cover and let rise in warm place
until doubled, about 1-1/2 hours.
Bake in moderate oven (375 degrees) 1 hour. Cool in pan 5 minutes; turn out
on rack to finish cooling. While faintly warm, spread with Confectioners
Sugar Frosting. Makes 12 to 16 servings.
CONFECTIONERS SUGAR FROSTING: To 1 c sifted confectioners sugar, add enough
milk or light cream to make mixture of spreading consistency. Add 1/2 tsp
vanilla and a dash of salt (or flavor with 1/2 tsp lemon juice and 1/4 tsp
grated lemon peel). Stir until smooth. Spread on cake.
Source: _Farm Journal's Country Cookbook_, 1972 (one of my old standby
cookbooks - worn and tattered). MM format by Mary Ann Young
<maryann36@juno.com>
Posted to MC-Recipe Digest V1 #273
Date: Fri, 01 Nov 1996 23:43:34 EST
From: maryann36@juno.com (Mary Ann Young)

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