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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