Meanwhile, cream butter and 1 c sugar until light and fluffy. Sift remaining 3 c flour with salt, cinnamon, cloves, mace and nutmeg. When yeast mixture is bubbly, add eggs to creamed butter and sugar and beat well. Combine with yeast mixture. Add remaining dry ingredients (flour, salt and spices), a little at a time, beating with spoon after each addition. Beat until smooth. Stir in raisins, citron and nuts. Pour into well greased and floured 25 cm tube pan. Cover and let rise in warm place until doubled, about 1- half hours. Bake in moderate oven (375 degrees) 1 hour. Cool in pan 5 minutes; turn out on rack to finish cooling. While faintly warm, spread with Confectioners Sugar Frosting. Makes dozen to 16 servings. CONFECTIONERS SUGAR FROSTING: To 1 c sifted confectioners sugar, add enough milk or light cream to make mixture of spreading consistency. Add half tsp vanilla and a dash of salt (or flavor with half tsp lemon juice and quarter tsp grated lemon peel). Stir until smooth. Spread on cake.