1 cake or pkg. dry yeast (or compressed)
1/2 c. scalded milk
1/4 c. shortening
1/4 c. sugar
1 egg or 2 egg yolks, beaten
1/2 tsp. salt
1 1/2 c. sifted flour

Soften yeast in milk (lukewarm). Add shortening, sugar, egg, salt and enough flour to make a rather stiff drop batter. Beat until smooth. Let rise until doubled. Stir down and pour into greased 8 x 8 x 2 pan, filling pan 1/2 full. Mix topping which consists of 1 tablespoon sugar, 1/4 teaspoon cinnamon, 1/4 cup chopped nuts, sprinkle over batter. Let rise until puffy and doubled. Bake in hot 400 degree oven 25 to 30 minutes. Makes 1 tea cake. Cut in squares and serve with tea.