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Heat cram until small bubbles form on side of pan, and cool to lukewarm. Sprinkle yeast over the cream, and stir until yeast dissolves. Cream together butter and sugar until light and fluffy. Add beaten eggs, beating well. In a separate bowl, sift flour, salt, and mace together. Beat flour mixutre and light cream alternately into the creamed butter. Cover dough with a tea towel, and set in a warm place until double in size, about 1-1/2 to 2 hours. Punch down, and pour into a greased 10-inch tube or angel cake pan. Preheat oven to 350 degrees F. Let dough rise again until double in size, and then bake for 45 to 50 minutes. Remove from pan, cool on a wire rack, and sprinkle lightly with confectioners' sugar |