Almond butter coffee cake

1/4 c  Sugar
    1/4 ts Salt
    1/4 c  Shortening
      1 c  Milk, scalded
    1/2    yeast cake
      1    Egg
  3 1/2 c  Sifted flour
   1/16 ts Mace
   1/16 ts Cardamom
 
  Add sugar, salt and shortening to milk and cool to lukewarm.  Add crumbled
  yeast and let stand 5 minutes.  Add egg and 1 3/4 cups flour; beat well.
  Add remaining flour sifted with spices; then knead well.  Let rise until
  doubled in bulk, about 1 1/2 hours.  Knead down and let rise again.  Shape
  into 2 coffee cakes and place in greased pans.  Let rise 15 minutes. Spread
  almond mixture on top and let rise until doubled in bulk.  Bake in a 375
  degree oven for 45 minutes.  Makes 2 cakes. Randy Rigg The Pinnacle Club
  BBS  812-963-9139