Polish Easter Cake
|Milk||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Eggs||2 , beaten|
|All purpose flour||2 1⁄2 Cup (40 tbs) (Use White Variety)|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Confectioner's sugar||1 Cup (16 tbs)|
|Candied cherries||1 Tablespoon (Use Whole Ones)|
Scald 1/2 cup milk.
Stir in sugar, salt, and butter.
Cool to lukewarm.
Pour lukewarm water into large bowl.
Sprinkle yeast over water; stir until dissolved.
Add milk mixture, eggs, and flour; beat vigorously 5 minutes.
Cover; let rise in warm place, free from draft, for 1 1/2 hours or until double in bulk.
Stir down batter; beat in almonds, raisins, and lemon peel.
Pour batter into greased and floured 1 1/2 quart Charlotte mold or deep cake pan.
Let rise 1 hour.
Bake in 350Â°F oven 50 minutes.
Let cool in pan 20 minutes; remove.
Beat together confectioners' sugar and 1 tablespoon milk to form glaze.