Cinnamon Cake Recipe

1 cake compressed Yeast

1/4 lb. Butter

1 tablespoon lard

1 1/2 cups sugar

Pinch of Salt

1 pint luke warm milk

Flour to stiffen



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. 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.

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