1976 Coffee Cake
** 1 c water, Warm
** 2 T yeast, or 2 packages
** 1/2 c sugar
** 1/8 t mace
** 1 c scalded milk
** 1 c lard, Melted
** 1 T salt
** 3 eggs, beaten
** 7 c flour, about
** butter, softened
** cinnamon & sugar, mixed-together
** blueberries & cherries
POWDERED SUGAR ICING
** 1 t vanilla
** 1 lb powdered sugar
** 5 T hot milk
** 1/2 t lemon flavoring
** 2 T white shortening (Crisco)
Put the yeast in the water & set aside. Put sugar, mace, milk, melted lard, salt & eggs in a large mixing bowl.
Add yeast mixture and about 7 cups of flour. Mix all ingredients together & work to a smooth dough. Let rise until double. Roll out on board 1/2" inch thick, spread with butter, sprinkle with cinnamon & sugar.
Cut in strips one inch wide. Twist them as you place in a
round 8" greased pan. Let rise about 40 minutes.
Bake 18-20 minutes at 375 degrees or until golden brown. Ice with Powdered Sugar icing. Decorate with red cherries & blueberries and to with a flag in the center.
POWDERED SUGAR ICING Combine all ingredients, beat one minute, add more milk if needed to make it spread easily.
“Mrs. Louise Woodruff * Ursa, Illinois - Grand Champion 1976 Illinois State Fair”