Sponge Coffee Cake

Ingredients

• 2 cups scalded sweet milk
• ½ cup mashed potatoes
• 2 cakes compressed yeast
• 1¾ cups sugar
• 1 egg
• 7½ cups flour
• ½ cup lard and butter mixed
• ¼ tablespoon nutmeg
• 1 tablespoon salt
• ½ cup Sultana raisins

Directions

1. Cool the scalded milk to lukewarm, then add the potatoes, yeast, and sugar, ensuring the yeast is well dissolved.

2. Add the beaten egg to the mixture.

3. Warm 3¾ cups of flour and mix it into the liquid, beating hard for 1 minute.

4. Cover the mixture and let it rise in a warm place for about 1.5 to 2 hours until light.

5. Once risen, add the remaining 4 cups of warmed flour, melted shortening, salt, nutmeg, and Sultana raisins.

6. Mix into a smooth, soft dough and let it rise again in a covered receptacle in a warm place.

7. When light, roll the dough out on a warmed board to the desired thickness and cut into shapes to fit the pans.

8. Optionally, add a covering on top of the coffee cakes now or allow them to rise first before adding the covering and baking.

9. The cakes should rise to nearly double in thickness before baking.