Polish Yeast Cake

Name: Polish Yeast Cake
Ingredients: 1/2 cup milk; 1/2 cup sugar granulated; 1/2 teaspoon salt; 1/4 cup butter; 1/4 cup water; 2 1/4 teaspoons yeast, active dry 1 package; 2 large eggs beaten; 2 1/2 cups flour, all-purpose white; 1/2 cup almonds chopped; 1/2 cup raisins, seedless; 1/4 teaspoon lemon zest grated; 1 cup sugar confectioners; 1 tablespoon milk; 1 x cherries as needed, fresh and pitted

14 ingredients

16 steps

Ingredients

1/2 cup milk
1/2 cup sugar granulated
1/2 teaspoon salt
1/4 cup butter
1/4 cup water
2 1/4 teaspoons yeast, active dry 1 package
2 large eggs beaten
2 1/2 cups flour, all-purpose white
1/2 cup almonds chopped
1/2 cup raisins, seedless
1/4 teaspoon lemon zest grated
1 cup sugar confectioners
1 tablespoon milk
1 x cherries as needed, fresh and pitted

Directions

1

Scald the half cup of milk.
2

Stir in the sugar, salt, and butter.
3

Cool to luke warm.
4

Pour warm water into a large bowl.
5

Sprinkle the yeast over the water and stir until dissolved.
6

Add the milk mixture, the eggs and flour.
7

Beat vigorously for five minutes.
8

Cover and let rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in bulk.
9

Stir down the risen batter and beat in the almonds, raisins, and lemon zest.
10

Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan.
11

Let rise for 1 hour.
12

Bake in a 350F (180C).
13

oven for 50 minutes.
14

Let cool in the pan for 20 minutes, then remove.
15

Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze.
16

To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries.