1776 Coffee Cake

1 c water, Warm
2 T yeast, or 2 packages
1/2 c sugar
1/8 t mace
1 c scalded milk
1 c lard, Melted
1 T salt
3 eggs, beaten
7 c flour, about
butter, softened
cinnamon & sugar, mixed together
blueberries & cherries decorations
Powdered Sugar Icing
1 t vanilla
1 lb powdered sugar
5 T hot milk
1/2 t lemon flavoring
2 T white shortening (Crisco)

Put the yeast in the water & set aside.

Put sugar, mace, milk, melted lard, salt & eggs in a large mixing bowl.
Add yeast mixture and about 7 cups of flour.
Mix all ingredients together & work to a smooth dough. Let rise until double. Roll out on board 1/2" inch thick, spread with butter, sprinkle with cinnamon & sugar. Cut in strips one inch wide. Twist them as you place in a round 8" greased pan. Let rise about 40 minutes.

Bake 18-20 minutes at 375 degrees or until golden brown. Ice with Powdered Sugar icing. Decorate with red cherries & blueberries and to with a flag in the center.

Powdered Sugar Icing Combine all ingredients, beat one minute, add more milk if needed to make it spread easily.

"Mrs. Louise Woodruff * Ursa, Illinois Grand Champion 1976 Illinois State Fair"