Dissolve yeast in warm water. Stir in two cups flour and set aside to proof. Meanwhile, cream butter with sugar. Add sinnamon, coriander, nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alternately with the proofed yeast mixture. Add remaining flour. Devide the batter between two 25 cm buttered and floured 25 cm springform pans. Set in a warm place and allow to rise until double. Bake in a preheated 180ºC . oven for about 1.5 hours, or until the cake is golden brown and tests done in the middle. Cool slightly in pans before removing to a wire rack. Makes two cakes. Early American Life magazine December 1991 issue per Sam Waring