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Coffee Cake

11/2 cakes compressed yeast 1 cup milk, scalded and cooled 1 tablespoon sugar 3 cups sifted flour 1/4 teaspoon salt 1 cup sugar 1/2 cup butter 3 eggs 11/2 cups mixed fruit Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add one and a half cups of flour and beat well. Cover and set aside, in a warm place to rise for one hour on until light. Add to this the butter and sugar creamed, the fruit-citron, raisins and currants in equal parts-which has been floured, the balance of the flour or enough to make a good cake batter, the salt, and eggs well beaten. Beat for ten minutes; pour into well-buttered molds, filling them about half full; cover and let rise until molds are nearly full; then bake in a moderate oven. If made into two cakes, they should bake forty-five minutes; one large cake should bake one hour