| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Polish |
Breads, Polish, Holiday, Usenet |
1 |
Loaf |
INGREDIENTS
| 5 |
|
Eggs |
| 2 1/2 |
c |
Flour, all-purpose |
| 2 |
c |
Sugar, icing |
| 2 |
ts |
Baking powder |
| 3/4 |
c |
Walnuts or pecans, chopped fine |
| 2/3 |
c |
Raisins |
| 4 |
oz |
Orange peel, chopped fine |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter |
| 1 |
tb |
Lemon peel, grated |
| 1 |
ts |
Vanilla |
| 3 |
tb |
Vodka or brandy |
INSTRUCTIONS
Preheat oven to 350 degrees F. Beat eggs with sugar using an electric
mixer for 5 minutes at high speed.
Mix chopped nuts, raisins and orange peel with 2 tablespoons of flour. Mix
remaining flour with baking powder and salt.
Cream together the butter, lemon peel and vanilla extract until fluffy.
Beat in vodka, then add egg mixture gradually, beating constantly. Add the
flour mixture and beat for 5 minutes. Fold fruit-nut mixture into the
batter. Turn into a greased and floured 9x5x3-inch pan or a 1 1/2 quart
ring mold.
Bake at 350 degrees F. for 1 hour. Cool cake in pan on wire rack for ten
minutes, then turn cake out onto rack and cool completely. Wrap in plastic
wrap and set aside to mellow for a couple of days.
NOTES:
* Christmas Bread -- This recipe could be used as part of a 12-course meal
known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown
on Christmas Eve.
: Difficulty: easy.
: Time: 1/2 hour preparation, 1 1/2 hours cooking and cooling, 2 days
aging.
: Precision: Approximate measurement OK.
: Original recipe passed down through the generations and translated from
Polish into English (with a few mods) by Edward Chrzanowski
: MFCF, University of Waterloo, Waterloo, Ontario, Canada
: echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”