Remove the cake from the mould and cool on a wire rack. This cake may
be iced or served plain; or chopped nuts, raisins or citron may be
added to the dough with the sugar and eggs.

To prepare the pans: Grease them thoroughly, then coat them with
finely chopped nuts or fine cake crumbs before pouring in the dough.


BRIOCHE

Brioche is a French sweet bread and while different authorities do
not agree as to both the consistency and methods, without doubt these
cakes figure largely in French cuisines.

One French bakery prepares the brioches in loaf form and when cold it
is cut in slices and steeped in orange syrup. Then again the brioche
is spread with jam and then covered with icing or the brioche may
be steeped with prepared syrup and then dipped in a batter and fried
golden brown in hot fat. Spread with jam and serve with orange or
lemon sauce.

The actual preparation of the brioche involves very little trouble and
can be made from bread dough on baking day. Now one point in making
these sweet breads--there is just the same trick as in moulding the
loaf of bread. One can learn by careful attention to details and
with practice. Some stress may well be laid upon the lightness of the
dough; for heavy, overrich dough that is poorly baked is injurious to
health.