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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
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
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