| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Scalded; cooled to lukewarm |
| 1 | Cake; envelope or tablespoon yeast | |
| 1 | ts | Salt |
| 1/2 | c | Sugar or 1/3 cup honey |
| 2 | Eggs beaten | |
| 1/2 | c | Butter; softened |
| 5 | c | Flour; unbleached, sifted, (up to 6) |
| 1/4 | ts | Cardamom |
| 1/2 | ts | Mace |
| 1 | c | Chopped almonds |
| 1 | c | Raisins; seedless |
| 1/2 | c | Candied cherries |
| 1/2 | c | Chopped citron |
| 1/4 | c | Candied orange peel |
| 1 | ts | Grated lemon rind |
| 1 | ts | Orange rind |
| 1 1/2 | tb | Hot milk |
| 1 1/2 | c | Confectioners' sugar |
INSTRUCTIONS
GLAZE German/Pennsylvania Dutch/Historic http://www.foodtv.com/midatl/reclist.htm Personal comment: I grew up not far away from the Pennsylvania Dutch and just down the road a piece from Valley Forge Park and so I was thrilled when I found these recipes. I hope someone else out there will also be interested... Soften yeast in hot milk, add sugar or honey, salt and softened butter, then beaten eggs. Sift 3 cups flour with spices and add to mixture, beat well, allow to rest 10-15 minutes. Add 2 cups flour along with fruits, rinds and nuts, mix well and add more flour if neccessary to make fairly stiff dough. Cover and allow to rise till double in bulk. Punch dough and knead 20 or 30 strokes. Cover and refigerate overnight. Divide dough into two or leave as one, roll out in oblong form, butter well, fold over lengthwise, and press together lightly. Brush top with 1 tablespoon water mixed with one egg white. Allow to rise until double in bulk. Bake at 375 degrees for 30-40 minutes depending on size. Mix hot milk and confectioners sugar together for glaze. Glaze while warm. Yield: 1 cake Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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