Polish Yeast Cake
This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.
This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
|
| ½ | cup |
sugar
granulated |
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
water
|
|
| 2 ¼ | teaspoons |
yeast, active dry
1 package |
|
| 2 | large |
eggs
beaten |
|
| 2 ½ | cups |
all-purpose flour
white |
|
| ½ | cup |
almonds
chopped |
*
|
| ½ | cup |
raisins, seedless
|
|
| ¼ | teaspoon |
lemon zest
grated |
*
|
| Glaze | |||
| 1 | cup |
sugar
confectioners |
|
| 1 | tablespoon |
milk
|
|
| Garnish | |||
| 1 | x |
cherries
as needed, fresh and pitted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
|
| 118 | ml |
sugar
granulated |
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 59 | ml |
water
|
|
| 11 | ml |
yeast, active dry
1 package |
|
| 2 | large |
eggs
beaten |
|
| 591 | ml |
all-purpose flour
white |
|
| 118 | ml |
almonds
chopped |
*
|
| 118 | ml |
raisins, seedless
|
|
| 1.3 | ml |
lemon zest
grated |
*
|
| Glaze: | |||
| 237 | ml |
sugar
confectioners |
|
| 15 | ml |
milk
|
|
| Garnish: | |||
| 1 | x |
cherries
as needed, fresh and pitted |
*
|
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 1½ hours or until doubled in bulk.
Stir down the risen batter and beat in the almonds, raisins, and lemon zest.
Pour the batter into a greased and floured 1½-quart charlotte mold or deep cake pan.
Let rise for 1 hour.
Bake in a 350℉ (180℃). 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.
