Fourth of July Cake (Yeast Cake)

• 2 tablespoons dry yeast
• 1 cup warm water (110 to 115 F)
• 1 12 cups sugar (divided)
• 4 12 cups sifted all-purpose flour (divided)
• 1 cup butter or 1 cup margarine, 2 sticks, room temperature
• 1 teaspoon salt
• 1 12 teaspoons ground ginger
• 1 12 teaspoons ground mace
• 3 large eggs
• 2 tablespoons brandy
• 2 tablespoons sweet sherry
• 1 cup seedless raisin
• 1 cup dried currant
• 12 cup citron, thinly sliced

1. FOR THE CAKE: Soften yeast in warm water.
2. Beat in 2 tablespoons of the sugar and 1 cup of the flour.
3. Cover and let rise in a warm place until double in size.
4. Blend butter or margarine with salt, spices and remaining sugar.
5. Beat in eggs, 1 at a time.
6. Add next 5 ingredients.
7. Mix well.
8. Beat in remaining flour and continue beating until batter is smooth.
9. Turn into a greased 10 x 4 inch tube pan.
10. Cover and let rise in a warm place until double in size, about 2 hours.
11. Bake in a preheated moderate oven 350F 1 hour or until browned.
12. Turn onto a wire rack to cool.
13. Spread top and sides with Butter Cream Frosting.
14. If desired, place boxwood or blueberry leaves around the top edge of cake.
15. Yield: One 10-inch tube cake.
16. 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.
17. Stir in 1/4 teaspoon mace and vanilla extract.
18. Spread over cold cake.
19. Yield: Frosting for top and sides of a 10 x 4 inch tube cake.
20. The Spice Cookbook.

yeast, warm water, sugar, flour, butter, salt, ground ginger, ground mace, eggs, brandy, sweet sherry, seedless raisin, currant, citron

Taken from www.food.com/recipe/fourth-of-july-cake-yeast-cake-311976 (may not work)