Cinnamon Cake
Ingredients
- 1 cake compressed Yeast
- ¼ lb butter
- 1 tbsp lard
- 1 ½ cups sugar
- pinch salt
- 1 pint luke warm milk
- flour to stiffen
Instructions
- About six o'clock in the evening soak a cake of yeast in a little luke warm water, make sponge with a little flour, water and yeast. Let rise until light, about an hour.
- Melt butter and lard and cream with sugar and salt; add luke warm milk and some flour, then stir in sponge and gradually add more flour until stiff, not as stiff as bread dough. Do not knead, simply stiffen.
- Let rise until morning, then simply put in square or round cake pans about one and one-half inches thick. Do not roll, just mold with the hands and let rise about an hour.
- Cover with little lumps of butter, then sprinkle with sugar and cinnamon and bake twenty minutes.
Notes
Thin slices of apples can be placed on top, also peaches or almonds, blanched and chipped.
This is the genuine German cinnamon cake, and is excellent.
