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Listed in: VINTAGE - FLEISHMANN'S YEAST / Cakes
TEST the goodness of this Coffee Cake for yourself. It's delightful any time-for luncheon, afternoon tea or Sunday supper. With hot chocolate or rich creamy milk, it makes a tasty and nutritious meal.
1-1/2 cakes Felischmann's Yeast
1 cup milk, scalded and cooled
1 tablespoonful sugar
3 cups sifted flour
1/2 cup butter
1 cup sugar
1/8 teaspoonful mace
1-1/2 cups mixed fruit-citron, raisins, currants, in equal amounts
1/4 teaspoonful salt
3 eggs
Dissolve yeast and one tablespoonful sugar in the lukewarm milk, add one and one-half cups of flour. Beat well. Cover and set aside, in a warm place, to rise one hour, or until light.
Add to this the butter and sugar; creamed, the mace, the fruit which has been floured, the balance of the flour, or enough to make a good cake batter, the salt, and eggs well beaten. Beat for ten minutes.
Pour into well-buttered molds, filling them about half full, cover and let rise until molds are nearly full, then bake in a moderate oven. If made into two cakes, they should bake forty-five minutes; one large cake should bake one hour.
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