Categories: Breads, Cakes 
      Yield: 8 servings 
  
      6    To 8 servings                     1/4 ts Freshly grated nutmeg 
      1    Envelope dry yeast                1/2 c  Warm whipping cream (100 F) 
    1/4 c  Warm water (105 - 115 F)            2    Eggs, room temperature 
      2 c  All-purpose flour                   1 tb Milk, heated 
      2 ts Grated lemon peel                   1 tb Powdered sugar 
      1 ts Salt                              1/2 c  Devon cream 
    1/2 ts Cinnamon                        
  
  Accompany this briochelike cake with fresh fruit and preserves. 
   
  Sprinkle yeast over water in small bowl and let stand until dissolved; stir 
  to blend.  Let stand until foamy. 
   
  Butter and flour 9-inch round cake pan.  Combine flour, peel, salt, 
  cinnamon and nutmeg in heavy-duty mixer bowl.  Add yeast mixture, whipping 
  cream and eggs and beat until smooth and elastic; dough will be sticky. 
  Transfer to prepared pan.  Cover and let rise in warm draft-free area until 
  doubled in volume, about 1 1/2 hours. 
   
  Preheat oven to 400 F.  Bake cake until pale golden, 15 to 20 minutes. 
  Transfer to rack.  Blend milk and powdered sugar. Brush over warm cake. 
   
  Using long serrated knife, split cake into two layers.  Spread bottom layer 
  with Devon cream.  Top with remaining layer.  Serve cake immediately. 
   
  *Available at specialty foods stores.  If unavailable, use 1/2 cup softened 
  butter. 
   
  Bon Appetit