Freezer Crumb Cakes

5 1/2 to 6 1/2 cups unsifted flour
3/4 cup sugar
1 tsp salt
3 pkgs active dry yeast
1/2 cup softened margarine
1 cup very warm tap water
3 eggs at room temperature
melted margarine

Prepare Crumb Topping (see below). Refrigerate until ready to use.

In a large bowl thoroughly mix 1 1/4 cups flour, sugar, salt, and undissolved yeast. Add margarine.

Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.

Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.

Divide dough into 3 equal pieces. Roll one piece to an 8 inch square. Press into a greased 8 inch square baking pan. Brush with melted margarine. Sprinkle with 1/3 prepared Crumb Topping. Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer. Repeat with remaining dough and topping. Keep frozen up to 6 weeks.

TO BAKE:
Remove from freezer. Let stand, covered with plastic wrap, at room temperature until fully thawed, about 3 1/2 hours.

Let rise in warm place, free from draft, until more than doubled in bulk, about 1 1/2 hours.

Bake at 375 about 25 minutes or until done. Remove from baking pans and cool on wire racks. If desired, sprinkle with confectioners' sugar.

CRUMB TOPPING
Blend together 3/4 cup unsifted flour, 1/2 cup sugar and 1 1/2 tsp margarine just until mixture is crumbly.

Makes three 8 inch cakes
Source: Workbasket; March, 1979