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Moravian Sugar Cake

Global.Potpourri's picture
Ingredients
  Potato 1 Small, peeled and cubed
  Active dry yeast 1⁄4 Ounce (1 Package)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Lard 1⁄3 Cup (5.33 tbs), melted
  Salt 1 1⁄2 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Butter 2 Tablespoon
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1⁄2 Teaspoon
Directions

In saucepan cook potato in 1 cup water till tender.
Cool to lukewarm.
Set aside 1/4 cup cooking liquid.
Mash potato in remaining liquid, adding water if needed to make 1 cup potato mixture.
Soften yeast in reserved cooking liquid.
Combine potato mixture, yeast mixture, granulated sugar, lard, and salt; mix well.
Stir in 1 cup flour; beat well.
Let rise in warm place till spongy (30 to 45 minutes).
Stir down; add enough remaining flour to make a soft dough.
Turn out on floured surface; knead lightly, about 4 minutes.
Shape into a ball.
Place in lightly greased bowl; turn once.Cover;let rise in warm place till double (about 45 minutes).
Punch down; turn out on floured surface.
Divide in half.
Cover; let rest 10 minutes.
Roll into two 8-inch squares.
Pat into two greased 8x8x2-inch baking pans.
Cover; let rise in warm place till double (about 45 minutes).
With finger, make indentations in top at 1 1/2 inch intervals.
Dot with butter.
Top with mixture of brown sugar and cinnamon.
Bake at 375° till golden brown, 20 to 25 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Sugar

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