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1
Sprinkle yeast on warm water; stir to dissolve.
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2
Add 2 teaspoon sugar and 1 1/2 cup flour and beat well by hand, or 2 minutes with electric mixer at medium speed.
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3
Cover and let rise in warm place until bubbly, about 30 minutes.
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4
Meanwhile, cream butter and 1 cup sugar until light and fluffy.
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5
Sift remaining 3 cup flour with salt, cinnamon, cloves, mace and nutmeg.
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6
When yeast mixture is bubbly, add eggs to creamed butter and sugar and beat well.
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7
Combine with yeast mixture.
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8
Add remaining dry ingredients (flour, salt and spices), a little at a time, beating with spoon after each addition.
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9
Beat until smooth.
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10
Stir in raisins, citron and nuts.
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11
Pour into well greased and floured 10 inch tube pan.
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12
Cover and let rise in warm place until doubled, about 1 1/2 hours.
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13
Bake in moderate oven (375 degrees) 1 hour.
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14
Cool in pan 5 minutes; turn out on rack to finish cooling.
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15
While faintly warm, spread with Confectioners Sugar Frosting.
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16
CONFECTIONERS SUGAR FROSTING: To 1 cup sifted confectioners sugar, add enough milk or light cream to make mixture of spreading consistency.
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17
Add 1/2 teaspoon vanilla and a dash of salt (or flavor with 1/2 teaspoon lemon juice and 1/4 teaspoon grated lemon peel).
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18
Stir until smooth.
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19
Spread on cake.
