1/2 yeast cake
1/4 cup sugar
1 cup butter
2 cups cake flour
1 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons candied citron, chopped
1/4 cup seedless raisins
2 tablespoons almonds, shredded
2 tablespoons candied orange peel, chopped
Crumble yeast with 1 teaspoon sugar and dissolve in 1/4 cup lukewarm milk, and let rise until light and bubbly.
Cream butter with remaining sugar.
Break eggs in a measuring cup and fill with lukewarm milk to make one cup; beat slightly.
Sift flour and salt together and mix with fruit, then stir into creamed butter and sugar mixture alternately with eggs and milk; add risen yeast and beat to a smooth batter.
Flavor with vanilla.
Butter a tube pan and sprinkle bottom with almonds; pour in batter, cover and let rise overnight.
Bake in a moderate oven (375 degrees F.) for about 1 hour.
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.