2 pkg. active dry yeast
1 1/2 cups warm water (110 to 115°F)
2 tsp. sugar
4 1/2 cups sifted all-purpose flour, divided
3/4 cup (1 1/2 sticks) butter
1 cup sugar
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
2 eggs
1 1/2 cups raisins
1/2 cup chopped citron
3/4 cup chopped nuts

Sprinkle yeast on warm water; stir to dissolve. Add 2 teaspoons sugar and 1 1/2 cups flour and beat well by hand, or 2 minutes with electric mixer at medium speed. Cover and let rise in warm place until bubbly, about 30 minutes.

Meanwhile, cream butter and 1 cup sugar until light and fluffy. Sift remaining 3 cups flour with salt, cinnamon, cloves, mace and nutmeg.

When yeast mixture is bubbly, add eggs to creamed butter and sugar and beat well. Combine with yeast mixture. Add remaining dry ingredients (flour, salt and spices), a little at a time, beating with spoon after each addition. Beat until smooth. Stir in raisins, citron and nuts. Pour into well greased and floured 10-inch tube pan. Cover and let rise in warm place until doubled, about 90 minutes.

Bake at 375°F for 1 hour. Cool in pan 5 minutes; turn out on rack to finish cooling. While faintly warm, spread with Confectioners' Sugar Frosting.

Makes 12 to 16 servings.

Confectioners' Sugar Frosting:

1 cup confectioners' sugar, sifted
milk or light cream, to desired consistency
dash salt
1/2 tsp. lemon juice (optional)
1/4 tsp. grated lemon rind (optional)

To 1 cup sifted confectioners' sugar, add enough milk or light cream to make mixture of spreading consistency. Add vanilla and a dash of salt (or flavor with 1/2 tsp lemon juice and 1/4 tsp grated lemon peel). Stir until smooth. Spread on cake.