GERMAN COFFEE CAKE
1 qt. milk
1 c. sugar
3/4 lb. lard or oleo
1 (15 oz.) box raisins
1 Tbsp. salt
2 eggs, beaten
2 pkg. dry yeast
1 c. warm water
8 to 10 c. sifted flour
grated lemon rind (optional)
Bring milk to a boil. Remove from heat and add sugar,
lard, raisins, salt and lemon rind. Dissolve yeast in warm
water while heated mixture cools. Add eggs, yeast and half of
flour and beat well. Add rest of flour and knead well. Let
rise until double in bulk. Punch down and knead well. Shape
into 6 cakes. Let rise again. Bake in 350 degrees oven for 25
minutes. Before baking, sprinkle with a mixture of cinnamon
and brown sugar or frost after baking with thin confectioners
sugar frosting. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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