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Fourth Of July Cake (Yeast Cake)





2 tbsp. active dry yeast (2 envelopes)
1 cup warm water (110 to 115 F)
1-1/2 cup sugar (divided)
4-1/2 cup sifted all purpose flour
1 cup butter or
2 sticks), room temperature
1 tsp. salt
1-1/2 tsp. ground ginger
1-1/2 tsp. ground mace
3 lg. eggs
2 tbsp. brandy
2 tbsp. sweet sherry
1 cup seedless raisins
1 cup dried currants
1/2 cup thinly sliced citron


2-1/2 cup sifted confectioners’ sugar
2 tbsp. heavy cream or
undiluted evaporated milk
1/4 cup soft butter or
1/4 tsp. ground mace
1/2 tsp. vanilla extract


FOR THE CAKE: Soften yeast in warm water. Beat in 2 tablespoons of the sugar and 1 cup of the flour. Cover and let rise in a warm place until double in size.

Blend butter or margarine with salt, spices and remaining sugar. Beat in eggs, 1 at a time. Add next 5 ingredients. Mix well. Beat in remaining flour and continue beating until batter is smooth. Turn into a greased 10 x 4 inch tube pan. Cover and let rise in a warm place until double in size, about 2 hours.

Bake in a preheated moderate oven 350 F. 1 hour or until browned. Turn onto a wire rack to cool. Spread top and sides with Butter Cream Frosting. If desired, place boxwood or blueberry leaves around the top edge of cake. Yield: One 10-inch tube cake.

FOR THE BUTTER CREAM: Add sugar and cream or milk alternately to butter or margarine, using just enough to make frosting of smooth spreading consistency. Stir in mace and vanilla extract. Spread over cold cake. Yield: Frosting for top and sides of a 10 x 4 inch tube cake.

The Spice Cookbook

Author's Comments

This cake is a rich, but not too sweet, yeast coffee cake. In Colonial days it was decorated with a wreath of gilded boxwood sprays or blueberry clusters and leaves. An excellent choice for Sunday brunch, afternoon tea, or between meals snack.

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