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Categories:
yeast water sugar flour butter sugar salt Cinnamon Ground Cloves [ground] Nutmeg [ground] mace ground eggs raisins citron chopped nuts powdered sugar
Viewed: 30 - Published at: 3 years agoIngredients
- 2 packages yeast, active dry
- 1 1/2 cups water warm
- 2 teaspoons sugar
- 4 1/2 cups flour, all-purpose sifted
- 3/4 cup butter
- 1 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon ground
- 1/4 teaspoon cloves ground
- 1/2 teaspoon nutmeg ground
- 1/4 teaspoon mace ground
- 2 large eggs
- 1 1/2 cups raisins, seedless
- 1/2 cup citron chopped
- 3/4 cup nuts chopped
- 1 x powdered sugar
Method
- Sprinkle yeast on warm water; stir to dissolve.
- Add 2 teaspoon 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 cup sugar until light and fluffy.
- Sift remaining 3 cup 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 inch 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.
- CONFECTIONERS SUGAR FROSTING: To 1 cup sifted confectioners sugar, add enough milk or light cream to make mixture of spreading consistency.
- Add 1/2 teaspoon vanilla and a dash of salt (or flavor with 1/2 teaspoon lemon juice and 1/4 teaspoon grated lemon peel).
- Stir until smooth.
- Spread on cake.
