Coffee Cake

1 1/2 cakes yeast
1 cup milk, scaled and cooled
1 tablespoonful sugar
3 cups sifted flour
1/2 cup butter
1 cup sugar
1/8 teaspoonful mace
1 1/2 cups mixed fruit — citron, raisins, currants, in equal parts
1/4 teaspoonful salt
3 eggs

Test the goodness of this Coffee Cake for yourself.  It's delightful any time — for luncheon, afternoon tea or Sunday supper.  With hot chocolate or rich creamy milk, it makes a tasty and nutritious meal.

Dissolve yeast and one tablespoonful sugar in the lukewarm milk, add one and one-half cups of flour.  Beat well.  Cover and set aside, in a warm place, to rise one hour, or until light.

Add to this the butter and sugar creamed, the mace, the fruit which has been floured, the balance of the flour, or enough to make a good cake batter, the salt, and eggs well beaten.  Beat for ten minutes.

Pour into well-buttered molds, filling them about half full, cover and let rise until molds are nearly full, then bake in a moderate oven.  If made into two cakes, they should bake forty-five minutes; one large cake should bake one hour.

Serve with your morning cup — it brings a smile that won't come off all day.