Cream butter with sugar. Add yeast dissolved in warm water. Add egg yolks beaten with salt and orange rind. Cool milk and add alternately with the flour. Beat for 10 minutes with electric beater. Let rise until double in bulk. Butter individual muffin tins, sprinkle with fine bread crumbs and half fill with dough. Let rise and bake in 350° oven for 25 minutes. Remove a small piece from top of each cake. Insert a cooked apricot or a teaspoon of apricot marmalade, replace the top and serve immediately with sherry sauce.
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