Moravian Sugar Cake
|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)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
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.