Polish Yeast Cake

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.