The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 28
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The Algona Upper Des Moines from Algona, Iowa · Page 28

Publication:
Location:
Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page:
Page 28
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f f •I </•> •••••••••^ Don't think of it as losing a coffeecake. Think of it as gaining big sticky smiles from Jittte boys you love. And a feeling you've done something special. Very special-when you bake it by hand... bake it by heart... bake it with Fleischmann's Yeast. ^•M^Mte Yeast ——'-••-•" "•*""" — *^"™^"~"" — ™" .... -...._ j_.._i_ *» t~mt 1C_Inr»h mil* CAfll MJ0A. FROSTY *AI$l*f*CAN CAKE % cup mllK % cup sugar ft teaspoon salt V6 cup (1 stick) Fleischmann's Margarine 2 packages Fleischmann's Active Dry Yeast * 'vScup warm water <105*-115'F.) 2 eggs 4 teaspoons grated orange peel 3% cups unsifted flour 1 cup cooked chopped raisins (see below) £ cup chopped Planters Pecans Confectioners' sugar frosting Scald milk; stir in sugar, salt, margarine. Cool to lukewarm. Dissolve Fleischmann's Yeast in warm water. Add lukewarm milk mixture, eggs, grated orange peel, 2V4 cups flour. Beat until smooth. Measure off 1 cup of batter; to this add prepared raisins (see below) and pecans. To rest of batter beat in Ub cups flour. Cover both mixtures; let rise in warm draft-free place until doubled, about I hour. Turn out larger portion of dough onto a wel -floured jjoard; roll to 10 x 16-Inch rectangle. Spread with fruit- nut batter. Roll up dough to form 16-inch roll; seal edge. Place, sealed edge down, In greased 10-inch tube pan. Cover; let rise in warm draft-free place until doubled, about 1 hour. Bake at 350'F. 35 minutes, or until done. When cool frost with confectioners' sugar frosting. Makes 1 high handsome cake. To prapara fruit Place raisins in pan with 2 cups cold water. Cook until water boils rapidly for 1 minute. Drain and chop. (Dates may be substituted for raisins. Re- pits from dates before chopping.) AMonw rm* nooucT or »TANOA«D »MMO«

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