Yield: 2 Cakes
| Measure | Ingredient |
|---|---|
| 1 \N | Cake compressed yeast; or... Dry yeast |
| ¾ cup | Milk; scalded |
| ¼ cup | Sugar |
| 1 teaspoon | Salt |
| ⅓ cup | Butter or margarine |
| 3 cups | Sifted all-purpose flour (plus more as necessary) |
| 2 \N | Eggs; beaten |
| 1 cup | Quaker Oats, uncooked (quick or old-fashioned) |
| ½ cup | Diced mixed candied fruits |
Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened yeast and oats. Combine ¼ cup flour and candied fruits; stir to coat fruits evenly with flour. Add to dough; mix well. Stir in enough more flour to make a soft dough.
Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly wtih melted shortening. Cover and let rise in warm place until double in size, about 1 hour.
Punch dough down; cover; let rest 10 minutes. Divide dough in half.
From one half, pinch off 17 pieces of dough; shape to form balls.
Arrange balls in the shape of a Christmas tree on greased cooky sheet. Brush lightly with melted butter. Repeat with other half of dough. Cover; let rise in warm place until nearly double in size, about 1 hour.
Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with confectioners' sugar frosting and candied citron.
*------------------* l () l l ()() l Source: Our Favorites for family and friends l ()()() l Reprinted with permission from The Quaker Oats Co.
l ()()()() l Electronic format courtesy of Karen Mintzias l ()()()()() l l ()() l *------------------*