Name: English Christmas Cake
Ingredients: 1 pk Yeast, dry Water, warm; 2 c Flour; 1 lb Butter; room temperature; 1 lb Sugar, powdered; 1 tb Cinnamon; 1 1/2 ts Coriander, ground; 1 ts Nutmeg; 2 tb Caraway seed; 1/2 c Milk; or sweet red wine; 7 Egg; 6 c Flour; Early American Life magazine; December 1991 issue; per Sam Waring

This is very certain: there is no point of religion, more certainly and commonly rewarded with blessings in this world than that of rendering unto parents the dues that pertain unto them. A signal prosperity, even in this world, usually attends those children who are very obedient or serviceable unto their parents. To those who obey the commandment of their father, thus said the Lord of Hosts, “They shall stand before Me forever.”

Cotton Mather

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	English	Cakes	12	Servings

INGREDIENTS

1	pk	Yeast, dry Water, warm
2	c	Flour
1	lb	Butter; room temperature
1	lb	Sugar, powdered
1	tb	Cinnamon
1 1/2	ts	Coriander, ground
1	ts	Nutmeg
2	tb	Caraway seed
1/2	c	Milk; or sweet red wine
7		Egg
6	c	Flour
		Early American Life magazine
		December 1991 issue
		per Sam Waring

INSTRUCTIONS

Dissolve yeast in warm water.  Stir in two cups flour and set aside to
proof.  Meanwhile, cream butter with sugar. Add sinnamon, coriander,
nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl, beat
eggs until smooth and thick and stir them into the butter mixture alter-
nately with the proofed yeast mixture. Add remaining flour. Devide the
batter between two 10" buttered and floured 10" springform pans. Set in a
warm place and allow to rise until double. Bake in a preheated 350 F. oven
for about 1 1/2 hours, or until the cake is golden brown and tests done in
the middle.  Cool slightly in pans before removing to a wire rack. Makes
two cakes.

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