Fruited Coffee Cake
2 cps milk
1 1/2 compressed yeast cakes
1/4 cp tepid water
2 cps flour
1/2 cp sugar 1 tsp salt
1/2 cp melted shortening
juice and rind of 1 lemon
1 cp chopped raisins
1/2 cp chopped figs
8 cps flour (additional)
1/2 cp granulated sugar (additional)
1 tsp ground cinnamon
3/4 cp shredded almonds
1 - Scald the milk; and when lukewarm, add the yeast dissolved in tepid water.
2 - Beat in the 2 cps of flour to make a batter.
3 - Set aside in a warm place; and when light and spongy, add the half cp of sugar,
the salt, the melted shortening, the eggs, well beaten, the lemon rind and juice, the prpared fruits and flour to make a dough that can be kneaded - about 6 cps.
4 - Knead until the dough is elastic; then set aside in a warm place to rise until doubled in size.
5 - Cut down with a knife, and place in oiled pans, making the dough an inch and a half thick.
6 - Let stand again until doubled in size; brush with melted butter and sprinkle with the
remaining sugar mixed with the cinnamon and the almonds.
7 - Bake in a hot oven, 375 degrees about 40 minutes.