Polish yeast cake
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Polish yeast cake
  Polish    Cakes  
Last updated 6/12/2012 1:18:27 AM. Recipe ID 49313. Report a problem with this recipe.
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      Title: Polish yeast cake
 Categories: Cakes, Polish
      Yield: 8 Servings
 
    1/2 c  Milk
    1/2 c  Sugar, granulated
    1/2 ts Salt
    1/4 c  Butter
    1/4 c  ;Water, warm
      1 pk Yeast, dry
      2    Egg; beaten
  2 1/2 c  Flour, white
    1/2 c  Almonds; chopped
    1/2 c  Raisins
    1/4 ts Lemon peel, grated
      1 c  Sugar, confectioners
      1 tb Milk
           Whole candied cherries
 
  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.
  
                             [THE BALTIMORE SUN; February 17, 1991]
                              per Fred Peters
 




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Recipe ID 49313 (Apr 03, 2005)

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