The best delicious Polish Yeast Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Polish Yeast Cake recipe today!
Hello my friends, this Polish Yeast Cake recipe will not disappoint, I promise! Made with simple ingredients, our Polish Yeast Cake is amazingly delicious, and addictive, everyone will be asking for more Polish Yeast Cake.
What Makes This Polish Yeast Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Polish Yeast Cake.
Ready to make this Polish Yeast Cake Recipe? Let’s do it!
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1/2 c Milk 2 1/2 c All-purpose white flour
1/2 c Granulated sugar 1/2 c Chopped almonds
1/2 ts Salt 1/2 c Raisins
1/4 c Butter 1/4 ts Grated lemon peel
1/4 c Warm water 1 c Confectioners’ sugar
1 pk Active dry yeast 1 tb Milk
2 Eggs, beaten Whole candied cherries
Scald the 1/2 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 5 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
350F 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. [THE BALTIMORE
SUN; February 17, 1991]
Yields
6 servings
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