| Ingredients: 1/4 Cup(s) Sugar 1/4 Teaspoon(s) Salt 1/4 Cup(s) Shortening 1 Cup(s) Milk, scalded 1/2 Yeast Cake 1 Egg 3 1/2 Cup(s) Sifted flour 1/16 Teaspoon(s) Mace 1/16 Teaspoon(s) Cardamom |
Directions:
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2320 Calories From Fat: 540 Total Fat: 60.3g Cholesterol: 214.7mg Sodium: 661.7mg Potassium: 540.1mg Carbohydrates: 384.3g Fiber: 11.9g Sugar: 51.3g Protein: 51.5g |