Lunn Cake
Yield
16 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1-2 | each |
yeast, compressed
|
* |
| 4 | tablespoons |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 2 | teaspoons |
salt
|
|
| 6 | cups |
all-purpose flour
fine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 237 | ml |
vegetable shortening
|
*
|
|
yeast, compressed
|
* | ||
| 6E+1 | ml |
sugar
|
|
| 3 | large |
eggs
beaten |
|
| 1E+1 | ml |
salt
|
|
| 1.4 | l |
all-purpose flour
fine |
|
Directions
Scald milk and add fat.
Melt fat, cool to hand temp. Crumble in yeast, add beaten eggs, sugar, and salt.
Mix well and stir in flour. Beat thoroughly.
Cover and let rise in a warm place until double in size.
Punch down, spoon into greased 9 inch ring mold or pan.
Let double in size again.
Bake in moderate oven 350℉ (180℃) for one hour.
Serve hot with butter.
