Ingredients
2 cups cake flour
1/4 cup lukewarm milk
1/2 compressed yeast cake
1/4 cup granulated sugar
1 cup butter
4 eggs
l/2 teaspoon salt
2 tablespoons candied citron, chopped
1 teaspoon vanilla
1/4 cup seedless raisins
2 tablespoons candied orange peel, chopped
2 tablespoons almonds, shredded
Directions
Crumble yeast with 1 teaspoon of the sugar and dissolve in
1/4 cup lukewarm milk.
Let rise until light and bubbly.
Cream butter with remaining sugar.
Break eggs into a measuring cup, fill up with milk and beat slightly.
Sift flour and salt together and mix with fruit.
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, sprinkle with the almonds and fill 1/4 full of the mixture.
Cover closely and let rise over night.
Bake 50 to 60 minutes in a moderately hot oven (375 F.).
Notes
The recipe in this entry was taken from "The European Cookbook for American Homes, from Italy, Spain, Portugal and France" by The Browns, Cora, Rose and Bob (New York: Farrar & Rinehart, 1936). For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi. |
