1/4 c Sugar 1/4 ts Salt 1/4 c Shortening 1 c Milk, scalded 1/2 Yeast cake 1 Egg 3 1/2 c Sifted flour 1/16 ts Mace 1/16 ts Cardamom Add sugar, salt and shortening to milk and cool to lukewarm. Add crumbled yeast and let stand 5 minutes. Add egg and 1 3/4 cups flour; beat well. Add remaining flour sifted with spices; then knead well. Let rise until doubled in bulk, about 1 1/2 hours. Knead down and let rise again. Shape into 2 coffee cakes and place in greased pans. Let rise 15 minutes. Spread almond mixture on top and let rise until doubled in bulk. Bake in a 375 degree oven for 45 minutes. Makes 2 cakes. Randy Rigg The Pinnacle Club BBS 812-963-9139
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