Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Yeast, dry Water, warm |
| 2 cups | Flour |
| 1 pounds | Butter; room temperature |
| 1 pounds | Sugar, powdered |
| 1 tablespoon | Cinnamon |
| \N \N | Early American Life magazine |
| \N \N | December 1991 issue |
| \N \N | per Sam Waring |
| 1½ teaspoon | Coriander, ground |
| 1 teaspoon | Nutmeg |
| 2 tablespoons | Caraway seed |
| ½ cup | Milk; or sweet red wine |
| 7 \N | Egg |
| 6 cups | Flour |
Dissolve yeast in warm water. Stir in two cups flour and set aside to proof. Meanwhile, cream butter with sugar. Add sinnamon, coriander, nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alter- nately with the proofed yeast mixture. Add remaining flour. Devide the batter between two 10" buttered and floured 10" springform pans. Set in a warm place and allow to rise until double.
Bake in a preheated 350 F. oven for about 1½ hours, or until the cake is golden brown and tests done in the middle. Cool slightly in pans before removing to a wire rack. Makes two cakes.