POLKA-DOT CAKE

1 package Fleischmann’s Active Dry Yeast
1/4 cup very warm water
1/2 cup granulated sugar
1/4 cup (1/2 stick) Fleischmann’s Margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg, well beaten
1/2 cup hot mashed potatoes
2 3/4 cups Bisquick
2/3 cup jam or marmalade
Confectioners’ Sugar Icing:
1/ cup confectioners’ sugar
1 teaspoon hot water
1/2 teaspoon vanilla
Confectioners’ Sugar Icing (recipe follows)

Sprinkle Fleischmann’s Yeast into very warm water. Stir until dissolved. Add sugar, margarine, cinnamon, salt, beaten egg and mashed potatoes (use instant if desired) and blend well. Add Bisquick in two portions, mixing well after each addition.

Press dough evenly into a greased 9-inch cake pan. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.

With handle of a wooden spoon, make depressions at 1-to 2- inch intervals. Fill depressions with any favorite jam or marmalade.

Bake in a hot oven (400 degrees F) about 20 minutes. Cool slightly. Drizzle with confectioners’ icing.

CONFECTIONERS’ SUGAR ICING

1/ cup confectioners’ sugar
1 teaspoon hot water
1/2 teaspoon vanilla

Mix confectioners’ sugar with 1 teaspoon hot water and vanilla.

From: Recipelink.com
Source: Recipe pamphlet: Bake it Easy! from Fleishmann's Yeast, Standard Brands, Inc., 1961