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Polish yeast cake

Yield: 8 Servings

Ingredients:

• 1/2 c Milk
• 1/2 c Sugar granulated
• 1/2 ts Salt
• 1/4 c Butter
• 1/4 c ;Water warm
• 1 pk Yeast dry
• 2 Egg; beaten
• 2 1/2 c Flour white
• 1/2 c Almonds; chopped
• 1/2 c Raisins
• 1/4 ts Lemon peel grated
• 1 c Sugar confectioners
• 1 tb Milk

Instructions:

Whole candied cherries 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

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