Fourth of July Cake (Yeast Cake) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This cake is a rich, but not too sweet, yeast coffee cake. In Colonial days it was decorated with a wreath of gilded boxwood sprays or blueberry clusters and leaves. An excellent choice for Sunday brunch, afternoon tea, or between meals snack. Ingredients:
2 tablespoons dry yeast |
1 cup warm water (110 to 115 f) |
1 1/2 cups sugar (divided) |
4 1/2 cups sifted all-purpose flour (divided) |
1 cup butter or 1 cup margarine, 2 sticks, room temperature |
1 teaspoon salt |
1 1/2 teaspoons ground ginger |
1 1/2 teaspoons ground mace |
3 large eggs |
2 tablespoons brandy |
2 tablespoons sweet sherry |
1 cup seedless raisin |
1 cup dried currant |
1/2 cup citron, thinly sliced |
Directions:
1. FOR THE CAKE: Soften yeast in warm water. Beat in 2 tablespoons of the sugar and 1 cup of the flour. Cover and let rise in a warm place until double in size.
2. Blend butter or margarine with salt, spices and remaining sugar. Beat in eggs, 1 at a time. Add next 5 ingredients. Mix well. Beat in remaining flour and continue beating until batter is smooth. Turn into a greased 10 x 4 inch tube pan. Cover and let rise in a warm place until double in size, about 2 hours.
3. Bake in a preheated moderate oven 350°F 1 hour or until browned. Turn onto a wire rack to cool. Spread top and sides with Butter Cream Frosting. If desired, place boxwood or blueberry leaves around the top edge of cake. Yield: One 10-inch tube cake.
4. FOR THE BUTTER CREAM: Add sugar and cream or milk alternately to butter or margarine, using just enough to make frosting of smooth spreading consistency. Stir in 1/4 teaspoon mace and vanilla extract. Spread over cold cake. Yield: Frosting for top and sides of a 10 x 4 inch tube cake.
5. The Spice Cookbook.
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