Cardamom Cake Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Dough 
 Active dry yeast1 Tablespoon (1 Envelope)
 Warm water2 Tablespoon
 All purpose flour3 Cup (48 tbs)
 Filling/Margarine 
 Eggs3 , slightly beaten
 Butter/Margarine1⁄2 Cup (8 tbs) (Filling)
 Sugar1⁄2 Cup (8 tbs) (Filling)
 Cardamom1 Teaspoon (Filling)
 Ground cinnamon1⁄2 Teaspoon (Filling)
 Currants1 1⁄4 Cup (20 tbs) (Filling)
 Chopped citron3 Tablespoon
 Corn syrup1 Tablespoon
 Candied cherries1 Tablespoon
 Citron1 Tablespoon

Directions

1. Make dough: Sprinkle yeast and teaspoon sugar into warm water i{n small bowl; stir until dissolved. ("Very warm" water should feel comfortably warm when dropped on wrist.) Allow to stand until mixture bubbles, about 10 minutes.
2. Measure flour and sugar in large bowl. Cut in butter or margarine with pastry blender until mixture is crumbly. Make a well in center; add eggs and yeast mixture; stir with wooden spoon until dough holds together. Knead a few times, using a little extra flour to keep hands and bowl clean. Let rest 10 minutes.
3. Make filling: Beat butter or margarine and sugar in small bowl until light and fluffy with wooden spoon; beat in cardamom, cinnamon, currants and citron. J
4. Press two-thirds of dough onto bottom and about 1-inch up the side of a 9-inch springform pan; spread filling evenly over dough. Roll remaining dough on lightly floured surface into strips, about the thickness of a little finger. Arrange, lattice-fashion, on top of filling, pressing firmly around edge.
5. Cover pan with towel or wax paper. Let rise in warm place, away from draft, 1 to 1 1/2 hours, or until doubled.
6. Bake in moderate oven (350°) 40 minutes, or until golden brown. Remove from oven; brush top with corn syrup; remove side of pan; cool on wire rack. Top with candied cherries and citron, if you wish
Quantcast