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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.
451

Yield

16

servings

Prep

20

min

Cook

50

min

Ready

3

hrs

Trans-fat Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 19718% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 108mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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