1 cup Milk.
1/4 cup Sugar 1 cake Yeast 3 cups Flour.
1/2 pound Butter.
1 teaspoon Cardamom 1/2 cup Raisins.
Soak yeast cake in 1/4 cup of the milk, lukewarm. Bring the rest of the milk to a boil and stir in 1 cup of the flour and the salt while it is still hot. Set aside to cool. When lukewarm, add the yeast cake mixture and let it stand one hour. Cream butter and add eggs, one at a time, beating well after each addition. Add to first mixture and stir in cardamom. Add the rest of the flour and continue beating with a spoon until well blended; the batter should be quite stiff, yet soft enough to be poured from the bowl into a greased pan. Add raisins and let rise to double in bulk. Brush with thick cream (undiluted canned milk may be used), sprinkle with sugar and bake for about 50 minutes at 350°.