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TRADITIONAL ELECTIONAL CAKE

1/3 cup sugar

cup butter, softened

tsp. salt

tsp. nutmeg

cup boiling water

cup evaporated milk

pkg. active dry yeast

cup warm water

eggs, slightly beaten

tbsp. grated lemon rind

tbsp. lemon juice

chopped candied citron

1-15 oz. pkg. seedless raisins
1 cup slivered blanched almonds
4 cups sifted all purpose flour

PR OEE Paleo

Combine sugar, butter, salt and nutmeg in large bowl. Add
boiling water and stir to melt butter. Add milk. Dissolve
yeast in warm water; add to butter mixture. Stir in eggs,
lemon rind and juice, citron, raisins and almonds. Add flour
a cup at a time, beating after each addition. Cover and let
rise until doubled in bulk about 14 hours. Beat batter down
then beat for 2 minutes. Turn into well greased 10 inch tube
pan. Cover and let rise 30 minutes. Bake in preheated 375
oven until nicely browneg, 45-50 minutes, Remove from pan
and let cool on rack. When cool spoon on frosting made by
blending 2/3 cup confectioners sugar with 1 tbsp. evaporated
milk and 4 tsp. vanilla. Serves 10 to 12.