Polish Yeast Cake

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4 hours Prep: 30 minutes Cook: 50 minutes

783 calories per serving view nutrition facts

Ingredients

1/2	cup	milk
1/2	cup	sugar	granulated
1/2	teaspoon	salt
1/4	cup	butter
1/4	cup	water
1	package	yeast, active dry	dry
2	each	egg	beaten
2 1/2	cups	flour, all-purpose	white
1/2	cup	almonds	chopped
1/2	cup	raisins, seedless
1/4	teaspoon	lemon zest	grated
1	cup	sugar	confectioners
1	tablespoon	milk

Directions

Scald the half cup of milk.

Stir in the sugar, salt, and butter.

Cool to luke warm. Pour warm water into a large bowl.

Sprinkle the yeast over the water and stir until dissolved.

Add the milk mixture, the eggs and flour.

Beat vigorously for five minutes. Cover and let rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in bulk.

Stir down the risen batter and beat in the almonds, raisins, and lemon peel.

Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan.

Let rise for 1 hour. Bake in a 350 degrees F. oven for 50 minutes.

Let cool in the pan for 20 minutes, then remove.

Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze.

To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries.

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Thank you so much for this recipe! I was looking all over for one. I have to make it for a school project and you helped me out a bunch. Thank you so much!