3/4 c. boiling hot milk 1 egg, well beaten
4 tbsp. butter or shortening 1 cake (or pkt) yeast softened in
1/3 c. sugar 1/4 c. lukewarm water
1 tsp. salt 3 c. sifted flour
1/2 tsp. cinnamon 1/2 c. chopped seedless raisins or currants
1/2 tsp. nutmeg
Place in large bowl all ingredients in first column. When mixture is lukewarm, add ingredients in second column, beating until well mixed. Cover and let rise in warm place until light and double in bulk, about 1 hour.
Divide evenly into two greased-8" layer cake pans. With floured fingers, pat out dough
to fit pans. Mark each into 8 even sized pie-shaped pieces by cutting through dough with sharp knife. Cover pans with damp cloth and let rise in warm place until double in bulk, 30-35 minutes.
Brush top surface with melted butter and bake in hot oven, 400 deg. for 15-20 minutes, until golden brown. Remove from oven and while still warm spread each cake with powdered sugar icing:
Makes 2 cakes.
1/2 c. powdered sugar, sifted
1 tbsp. milk
1 tsp. light corn Syrup