Use soft "A" sugar rather than granulated for these cakes, and old potatoes are superior to new.

Or when these same cakes were raised, ready to be placed in the oven, Mary frequently brushed the tops of cakes with melted butter, strewing over the following: 1 cup of flour mixed with 1/2 cup of sugar and yolk of 1 egg, and a few drops of vanilla.

This mixture rubbed through a coarse sieve and scattered over cakes Mary called "Streusel Kuchen." GERMAN RAISIN CAKE (RAISED WITH YEAST) Place in a bowl 1 cup of milk, scalded and cooled until lukewarm; add 1 tablespoonful of sugar and dissolve one cake of yeast in the milk.
Mix in 1 cup of flour and stand in a warm place to raise 3/4 of an hour.

Then cream together in a separate bowl 1/2 cup soft "A" sugar, 1/2 cup of butter or "butter substitute," add 1 egg and a pinch of salt; stir in 1-1/4 cups of flour, 1/2 cup of well-floured raisins, and 1/2 teaspoonful of vanilla flavoring.

Add the yeast mixture and allow it to raise about 2 hours longer.