Prep 30 mins
Cook 1 hr
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.
- 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
- 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.
- 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.
- 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.
- 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.
- The Spice Cookbook.