Email to KateMarie       

Recipe Categories: A1cooking's HOME PAGEAMISH_MENNONITE_GERMAN APPETIZERS_COLD APPETIZERS_HOT APPETIZERS__BREADBOWLS APPETIZERS__CHEESEBALLS APPETIZERS__DIPS_SPREADS_COLD APPETIZERS__DIPS_SPREADS_HOT APPETIZERS__FONDUE APPETIZERS__ROLLUPS APPETIZERS__WINGS APPETIZERS___POPCORN APPETIZERS___SNACKS BBQ BEVERAGES BEVERAGES_ALCOHOLIC BREAD BREAD_MACHINE BREAKFAST BURGERS CANDY CANNINGANDFREEZING CASSEROLES_BEEF CASSEROLES_PASTA CASSEROLES_PORK CASSEROLES_POULTRY CASSEROLES_SEAFOOD CHILI COPYCAT CROCKPOT_DIPS CROCKPOT_MAIN_DISHES CROCKPOT_SANDWICHES CROCKPOT_SIDE_DISHES CROCKPOT_SOUPS DEEP_FRY DESSERTS DESSERTS_BARS DESSERTS_BROWNIES DESSERTS_CAKES DESSERTS_CAKES_FROM_MIXES DESSERTS_CHEESECAKES DESSERTS_COOKIES DESSERTS_PIES DESSERTS_WITH_ICECREAM FROSTINGS HAPPY_HOLIDAYS ICE_CREAM MAIN_DISHES_ASIAN MAIN_DISHES_BEEF MAIN_DISHES_FISHandSEAFOOD MAIN_DISHES_HAMBURGER MAIN_DISHES_ITALIAN MAIN_DISHES_MEXICAN MAIN_DISHES_PASTA MAIN_DISHES_PORK MAIN_DISHES_POULTRY MAIN_DISHES_SALADS MAIN_DISHES_SAUSAGES_HOTDOGS MICROWAVE PIZZA POTATOES RICE SALADS SALAD_DRESSINGS SANDWICHES_COLD SANDWICHES_HOT SANDWICHES_ROLLUPS_WRAPS SAUCES_SALSAS_GRAVIES SEASONINGS_SPICES SIDE_DISHES SIDE_DISHES_PASTA SOUPS_STEWS_CHOWDERS TAILGATE VEGETABLES VEGETARIAN X_PAULA_DEEN Z_50_STATES_RECIPES Z_CELEBRITY_RECIPES Z_COOKIN_WITH_POLITICIANS Z_FIREFIGHTERS_RECIPES Z_GOOSEBERRYPATCH Z_GUEST_BOOK_ENTRIES Z_HEALTH_BEAUTY Z_JUST4FUN Z_MISCELLANEOUS Z_RECIPE_SITES Z_STATE_FAIR_WINNERS Z_THE_STORY_OF Z_WEIGHTSandMEASURES Z__JERKY_GUN_RECIPES Z__TOHCHRISTMASGOODIESSWAP2007 Z__TOHCOOKIERECIPESWAP2007 Z__TOHFALLRECIPESWAP2006 Z__TOH_HOLIDAYCARDEXCHANGE2005 Z__TOH_HOLIDAYCARDEXCHANGE2006 Z__TOH_HOLIDAYCARDEXCHANGE2007 Z__TOH_HOLIDAYCARDEXCHANGE2008 Z__TOH_VALENTINECARDSWAP2008 Z__WANTING_TO_TRY_SOON

Connecticut Election Cake




Source of Recipe


Vernalisa's


List of Ingredients




-1/4 cup lukewarm water
-2 packages dry yeast
-3/4 cup whole milk, heated to lukewarm
-3 cups all-purpose flour, plus more for kneading and forming
-6 tablespoons unsalted butter, melted and cooled
-1 large egg, at room temperature
-1/2 cup sugar
-1 teaspoon ground or freshly grated nutmeg
-1 teaspoon ground cinnamon
-1 teaspoon salt
-1 cup currants


Recipe



-Pour the water into a 4- or 5-quart mixing bowl.
-Sprinkle the yeast over the top, and set aside until the yeast dissolves, about 3 minutes.
-Stir in the warm milk, then beat in 11/2 cups of the flour, making a stiff batter.
-Cover the bowl with plastic wrap and set aside in a warm place for 30 minutes (no longer).

-Beat in the butter, egg, sugar, spices, and salt.
-Then work in the remaining 11/2 cups flour, making a soft, rough dough.
-Cover the bowl with plastic wrap and set aside for 15 to 30 minutes.

-Knead the dough until smooth, for 5 to 10 minutes.
-It will be very soft and sticky.
-Gradually add more flour as necessary, a few tablespoons at a time, to form a smooth dough.

-Knead in the currants.
-Roll the dough into an 8-inch log.
-Cut the log into 4 equal pieces, then divide each piece into 6 little rolls.
-To create surface tension so the rolls will puff up round, roll each into a little ball.
-One at a time, pinch 1 side of the ball with your fingers as though stretching loose skin, then tuck the stretched dough into a pucker at the bottom of the ball.
-Do this several times until the surface looks taut.
-Dredge the rolls in flour and arrange pucker-side down in a greased 9x13x2-inch baking pan, 4 rows across, 6 rows down.
-Loosely drape with plastic wrap and let rise in a warm place until generously doubled, 11/2 to 2 hours.
-The rolls should all be touching.

-Set a rack in the lower-middle level of the oven.
-Heat the oven to 375°F.
-Bake the cake until all the rolls are puffed and richly browned, and those in the center register at least 190°F on an instant-read thermometer, about 20 minutes.
-Let the cake rest in the pan for 3 minutes, then gently shake the pan back and forth until the cake loosens.
-Invert the cake onto a cookie sheet, then reinvert it onto a rack.
-Serve warm or at room temperature, preferably on the day of baking.