Today it is over 100 degrees outside, so it seems odd to be thinking about a Yule Cake. I think this cake is interesting because it uses yeast for leavening. I don’t even know if you can buy compressed yeast in a regular grocery store anymore. Anyway, I’ll bet it’s a really heavy cake.
2 packages yeast, compressed or dry
1/4 cup water (lukewarm for compressed yeast, warm for dry)
1 cup milk
3/4 cup sugar
2 teaspoons salt
1/2 cup shortening
4 cups sifted enriched flour
1/2 teaspoon nutmeg
1 cup currants or raisins
1/2 cup chopped, candied fruit peel
Soften yeast in water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour and nutmeg. Mix well. Add softened yeast and eggs. Beat well. Add remaining flour, mixing thoroughly. Beat 5 minutes. Cover, set in warm place and let rise until doubled (about 1 1/2 hours). Stir down. Add currants or raisins and candied fruit. Mix well. Pour into 2 greased loaf pans, 4 1/2 x 8 1/2 inches. Let rise until doubled (about 30 minutes). Bake in moderate oven (350⁰ F.) about 45 minutes. This should make 2 loaves.