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| Home -> [Cakes, Desserts, Eastern European, Polish, Rice & Grains, Yeast] -> [Polish yeast cake Recipe] |
Polish yeast cake
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Cakes, Desserts, Eastern European, Polish, Rice & Grains, Yeast |
Rating: |
0 |
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Ingredients:
| 1/2
| cup | Milk | | 1/2
| cup | Sugar, granulated | | 1/2
| tsp | Salt | | 1/4
| cup | Butter | | 1/4
| cup | Water, warm | | 1
| pack | Yeast, dry | | 2
| | Egg, beaten | | 2 1/2
| cup | Flour, white | | 1/2
| cup | Almonds, chopped | | 1/2
| cup | Raisins | | 1/4
| tsp | Lemon peel, grated | | 1
| cup | Sugar, confectioners | | 1
| tbsp | Milk | | | Whole candied cherries |
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Procedures:
| 1 | Scald the half cup of milk. | | 2 | Stir in the sugar, salt, and butter. | | 3 | Cool to luke warm. | | 4 | Pour warm water into a large bowl. | | 5 | Sprinkle the yeast over the water and stir until dissolved. | | 6 | Add the milk mixture, the eggs and flour. | | 7 | Beat vigorously for five minutes. | | 8 | Cover and let rise in a warm place, free of drafts, for 1 ?hours or until doubled in bulk. | | 9 | stir down the risen batter and beat in the almonds, raisins, and lemon peel. | | 10 | Pour the batter into a greased and floured 1 ?quart charlotte mold or deep cake pan. | | 11 | Let rise for 1 hour. | | 12 | Bake in a 350°F. oven for 50 minutes. | | 13 | Let cool in the pan for20 minutes, then remove. | | 14 | Beat together the confectioners" sugar and 1 tablespoon of milk to form a glaze. | | 15 | To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries. | | 16 | [the baltimore sun; february 17, 1991] per fred peters |
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