2/3 c. hot, scalded milk (1/3 c. if dry yeast)
1/4 c. shortening
3 tbsp. sugar
1 cake yeast or 1 pkg. dry yeast softened in 1/3 c. warm water
1 egg, unbeaten
2 tsp. grated lemon rind
1/2 tsp. cinnamon
2 1/2 to 2 3/4 c. all purpose flour
1 c. prepared mincemeat

FROSTING:

1/2 c. sifted powdered sugar
2-3 tsp. cream

In a mixing bowl, combine the scalded milk, shortening, sugar, and salt. Cool to lukewarm and then add the yeast and let stand for 5 minutes. Blend in the egg, lemon rind, and cinnamon. Gradually add the flour to form a stiff dough, beating well after each addition. Cover and let stand 15 minutes. Roll out dough on a well floured surface to a 15 x 10 inch rectangle. Spread 1/2 cup of the mincemeat in a strip down center third of dough.

Fold one side of dough over filling and spread additional 1/2 cup of mincemeat. Fold opposite side to overlap and seal. Place on a greased baking sheet. Cut several gashes across top of dough with a sharp knife. Let rise in a warm place until light and double in size (45-60 minutes). Bake in a 350 degree oven for 25-30 minutes until golden brown.

For the frosting, blend together the powdered sugar and cream until at a spreading consistency. Frost the cake while still warm.