| 1 | Sprinkle yeast on warm water; stir to dissolve. |
| 2 | Add 2 tsp sugar and 1-?cup flour and beat well by hand, or 2 minutes with electric mixer at medium speed. |
| 3 | Cover and let rise in warm place until bubbly, about 30 minutes. |
| 4 | Meanwhile, cream butter and 1 c sugar until light and fluffy. |
| 5 | Sift remaining 3 c flour with salt, cinnamon, cloves, mace and nutmeg. |
| 6 | When yeast mixture is bubbly, add eggs to creamed butter and sugar and beat well. |
| 7 | Combine with yeast mixture. |
| 8 | Add remaining dry ingredients (flour, salt and spices), a little at a time, beating with spoon after each addition. |
| 9 | Beat until smooth. |
| 10 | Stir in raisins, citron and nuts. |
| 11 | Pour into well greased and floured 10" tube pan. |
| 12 | Cover and let rise in warm place until doubled, about 1-?hours. |
| 13 | Bake in moderate oven (375 degrees) 1 hour. |
| 14 | Cool in pan 5 minutes; turn out on rack to finish cooling. |
| 15 | While faintly warm, spread with confectioners sugar frosting. |
| 16 | Makes 12 to 16 servings. |
| 17 | Confectioners sugar frosting: to 1 c sifted confectioners sugar, add enough milk or light cream to make mixture of spreading consistency. |
| 18 | Add ?tsp vanilla and a dash of salt (or flavor with ?tsp lemon juice and ?tsp grated lemon peel). |
| 19 | Stir until smooth. |
| 20 | Spread on cake. |
