Recipe - Sally Lunn

6 To 8 servings
1 Envelope dry yeast
One fourth cup Warm water (105 115 F)
2 cup Allpurpose flour
2 teaspoon Grated lemon peel
1 teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Freshly grated nutmeg
One half cup Warm whipping cream (100 F)
2 Eggs, room temperature
1 tablespoon Milk, heated
1 tablespoon Powdered sugar
One half cup Devon cream

Accompany this briochelike cake with fresh fruit and preserves.

Sprinkle yeast over water in small bowl and let stand until dissolved; stir
to blend. Let stand until foamy.

Butter and flour 9inch round cake pan. Combine flour, peel, salt,
cinnamon and nutmeg in heavyduty mixer bowl. Add yeast mixture, whipping
cream and eggs and beat until smooth and elastic; dough will be sticky.
Transfer to prepared pan. Cover and let rise in warm draftfree area until
doubled in volume, about 1 One half hours.

Preheat oven to 400 F. Bake cake until pale golden, 15 to 20 minutes.
Transfer to rack. Blend milk and powdered sugar. Brush over warm cake.

Using long serrated knife, split cake into two layers. Spread bottom layer
with Devon cream. Top with remaining layer. Serve cake immediately.

*Available at specialty foods stores. If unavailable, use One half cup softened
butter.

Bon Appetit