Hungarian Royal Coffee Cake (1906)

• 6 cupfuls of flour
• 2 cupfuls of butter
• 4 cupfuls of milk
• 3 eggs
• 3/4 pound of cleaned, seeded raisins
• 1/2 cupful of sugar
• 3 cakes of compressed yeast
• 1/2 cupful of shredded citron
• 8 pulverized cardamon seeds
• Cinnamon
• Chopped almonds

Mix the sugar, butter, flour, eggs, and milk thoroughly, the yeast having been dissolved in the milk, previously scalded and cooled.  Add cardamon. Dredge the fruit with flour and add last.  

Let rise four hours, or more if necessary. When ready for baking, rub with softened butter, and sprinkle with granulated sugar, cinnamon and chopped almonds.  

Bake in a tube pan or in a ring on a large baking sheet.

(Origin - "What to Have for Breakfast" by Olive Green, 1906. Published by G.P. Putnam's Sons of New York and Chicago. Part of Putnam's Homemaker Series by Olive Green.)

Other Coffee Cakes from "What to Have for Breakfast"

Vienna Coffee Cake (1906)

French Coffee Cake (1906)

German Lemon Coffee Cake (1906)