Polish yeast cake

6 servings

Ingredients

Quantity Ingredient
½ cup Milk
½ cup Granulated sugar
½ teaspoon Salt
¼ cup Butter
¼ cup Warm water
1 pack Active dry yeast
2 Eggs, beaten
2½ cup All-purpose white flour
½ cup Chopped almonds
½ cup Raisins
¼ teaspoon Grated lemon peel
1 cup Confectioners' sugar
1 tablespoon Milk
Whole candied cherries

Directions

Scald the ½ 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 5 minutes. Cover and let rise in a warm place, free of drafts, for 1½ 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 ½-quart charlotte mold or deep cake pan. Let rise for 1 hour. Bake in a 350F oven for 50 minutes. Let cool in the pan for 20 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] Posted by Fred Peters.

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