Polish Easter Cake Recipe
If you are looking for something yummy and scrumptious to make for Easter, this Polish Easter Cake is what you would want to try! A great medley of fruits and flavors, this Polish Easter Cake is a great treat the whole family will love to savor. Do give it a try!
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter | 1/4 Cup (16 tbs) | |
| Warm water | 1/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Eggs | 2 , beaten | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Almonds | 1/2 Cup (16 tbs), chopped | |
| Raisins | 1/2 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
| Milk | 1 Tablespoon | |
| Whole candied cherries | ||
Directions
Scald 1/2 cup milk.
Stir in sugar, salt, and butter.
Cool to lukewarm.
Pour lukewarm water into large bowl.
Sprinkle yeast over water; stir until dissolved.
Add milk mixture, eggs, and flour; beat vigorously 5 minutes.
Cover; let rise in warm place, free from draft, for 1 1/2 hours or until double in bulk.
Stir down batter; beat in almonds, raisins, and lemon peel.
Pour batter into greased and floured 1 1/2 quart Charlotte mold or deep cake pan.
Let rise 1 hour.
Bake in 350°F oven 50 minutes.
Let cool in pan 20 minutes; remove.
Beat together confectioners' sugar and 1 tablespoon milk to form glaze.
Stir in sugar, salt, and butter.
Cool to lukewarm.
Pour lukewarm water into large bowl.
Sprinkle yeast over water; stir until dissolved.
Add milk mixture, eggs, and flour; beat vigorously 5 minutes.
Cover; let rise in warm place, free from draft, for 1 1/2 hours or until double in bulk.
Stir down batter; beat in almonds, raisins, and lemon peel.
Pour batter into greased and floured 1 1/2 quart Charlotte mold or deep cake pan.
Let rise 1 hour.
Bake in 350°F oven 50 minutes.
Let cool in pan 20 minutes; remove.
Beat together confectioners' sugar and 1 tablespoon milk to form glaze.
Chef
