2 eggs
1/2 c. sugar
1 stick butter, melted
1 c. warm milk
2 pkgs. yeast
1 c. warm water
2 c. currants
2 tbsp. citron
1 tbsp. candied orange peel
2 tsp. nutmeg
1/2 tsp. salt
6 + c. flour

FILLING:

3/4 lb. (3 sticks) butter
1 lb. (1 box) powdered sugar

Soften the butter at room temperature (do not melt butter). Sift in powdered sugar and blend.

Dissolve yeast in water for 3-5 minutes. Beat eggs, add sugar and melted butter. Add dissolved yeast in water, add milk, beating well after each addition. Add rest of ingredients. Mixture can be kneaded and will look like biscuit dough. Let rise in bowl until doubled (approximately 1 hour).

Grease and flour 3 layer cake pans. Smooth dough and divide into 3 portions or balls. Press the dough into the 3 pans, pressing down the middle to make sides higher. Let rise until double (1 hour). Bake 350 degrees for 20 minutes. Cool in pans. Turn out and split cake in half.

Spread with filling, about 1/4 inch thick. Put cake back together, sprinkle top with powdered sugar. Wrap in foil and freeze. To serve, heat slowly at 325 degrees for 30-45 minutes. Cut into wedges to serve. Makes 3 Tea cakes.