Modernized Yeast Cake

Name: Modernized Yeast Cake
Ingredients: 2.25 teaspoons Active dry yeast (Equivalent to 1/4 ounce or one packet); 0.25 cup Lukewarm water (About 105-115°F); 1 teaspoon Salt; 0.166 cup Unsalted butter, softened (Approximately 1/3 cup, half of the original fat content); 0.166 cup Lard, softened (Approximately 1/3 cup, half of the original fat content); 1 cup Light brown sugar, packed; 2 Large eggs; 0.5 teaspoon Freshly grated nutmeg

A modernized version of a classic yeast cake recipe, incorporating updated techniques and ingredients for a delicious and easy-to-make treat.

Ingredients

2.25 teaspoons Active dry yeast (Equivalent to 1/4 ounce or one packet)
0.25 cup Lukewarm water (About 105-115°F)
1 teaspoon Salt
0.166 cup Unsalted butter, softened (Approximately 1/3 cup, half of the original fat content)
0.166 cup Lard, softened (Approximately 1/3 cup, half of the original fat content)
1 cup Light brown sugar, packed
2 Large eggs
0.5 teaspoon Freshly grated nutmeg

Instructions

1In a small bowl, dissolve the active dry yeast in lukewarm water. Let stand for 5-10 minutes, or until foamy.
2In a large bowl, cream together the softened butter, lard, and light brown sugar until light and fluffy.
3Beat in the eggs one at a time, then stir in the yeast mixture and salt.
4Stir in the grated nutmeg.
5Pour the batter into a greased and floured 8-inch cake pan. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature. Enjoy with After-Dinner Coffee, Black, or Café Noir, 38.