A recipe for making 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. At the expiration of that time turn the well-risen sponge out on a floured bake-board. After giving the dough several deft turns on the board with the hand, place in a well-greased fruit cake pan, which has been dusted with flour. Stand pan containing cake in a warm place, let rise until very light, probably 1-1/4 hours, when brush the top of cake with a small quantity of a mixture of milk and sugar. Sift pulverized sugar thickly over top.