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    Polish Yeast Cake


    Source of Recipe


    Chyrel

    List of Ingredients




    Polish Yeast Cake

    1/2 Cup Milk
    1/2 Cup Sugar, granulated
    1/2 Teaspoon Salt
    1/4 Cup Butter
    1/4 Cup ;Water, warm
    1 Package Yeast, dry
    2 Egg; beaten
    2-1/2 Cups Flour, white
    1/2 Cup Almonds; chopped
    1/2 Cup Raisins
    1/4 Teaspoon Lemon peel, grated
    1 Cup Sugar, confectioners
    1 Tablespoon Milk
    Whole candied cherries


    Recipe



    Scald the half cup of milk. Stir in the sugar, salt, and butter. Cool to luke warm. Pour warm water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Add the milk mixture, the eggs and flour. Beat vigorously for five minutes. Cover and let rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in bulk.

    Stir down the risen batter and beat in the almonds, raisins, and lemon peel. Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan. Let rise for 1 hour. Bake in a 350 F. oven for 50 minutes. Let cool in the pan for20 minutes, then remove. Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze. To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries.

    Servings: 8

 

 

 


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