Ingredients
1/2 cup milk
1/2 cup sugar, granulated
1/2 tsp salt
1/4 cup butter
1/4 cup ; water, warm
1 package yeast, dry
2 egg, beaten
2 1/2 cup flour, white
1/2 cup almonds, chopped
1/2 cup raisins
1/4 tsp lemon peel, grated
1 cup sugar, confectioners
1 tbsp milk
1 whole candied cherries
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 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 350
F. oven for 50 minutes. Let cool in the pan for20 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]
per Fred Peters
Servings: 8 servings
Polish Yeast Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, in truth as far back into recorded history as the early Egyptians, and possibly even further. Having said that, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to academics are a few stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During Roman times 25BC a roman called Apicius created a collection of scripts which described recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of Roman times made use of many aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Closer to modern times, there were two interesting cookery books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that is popular today, but instead accounts of the types of meals cooked for the nobility of those days. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in publications on food, many of which are kept safe in private libraries. During the succeeding few centuries, the upper classes tried to serve the most exotic banquets, and as a consequence, cooks and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books are increasing in popularity due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Polish Yeast Cake recipe.
