• Dissolve 2 cakes yeast, 1 tablespoon sugar in lukewarm water.  
• In a separate bowl combine scalded milk, butter/margarine, sugar, salt.  Set aside till lukewarm.
• When lukewarm, add 2 cups of flour to make batter, add yeast mixture and eggs.  Beat well.
• Add remaining flour or enough to make a soft dough.  
• Knead well and let rise till doubled in bulk, about 2 hours.
• Knead down and let rise again till doubled.
• This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
• Divide into portions and put into greased pans.
• Spread topping on each cake and place fruit on top.
• On top of this, sprinkle rivals on each cake.
• Let it rise again in the pan.
• Bake at 375° to 400° for 30 minutes or until golden brown.

1

egg

beaten

2

tablespoons

sugar

1

cup

sour cream thickened with a little flour (not too thick)