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Ingredients Jump to Instructions ↓

  1. 1 Yeast - dry

  2. 1 1/2 cups 355ml Water - warm

  3. 2 cups 125g / 4.4oz Flour

  4. 1 lb 454g / 16oz Butter - room temperature

  5. 1 lb 454g / 16oz Sugar - powdered

  6. 1 tablespoon 15ml Cinnamon

  7. 1 1/2 teaspoons 7 1/2ml Coriander - ground

  8. 1 teaspoon 5ml Nutmeg

  9. 2 tablespoons 30ml Caraway seed

  10. 1/2 cup 118ml Milk - or sweet red wine

  11. 7 Egg

  12. 6 cups 375g / 13oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Dissolve yeast in warm water. Stir in two cups flour and set aside to proof. Meanwhile, cream butter with sugar. Add cinnamon, coriander, nutmeg, and caraway seed. Stir in milk or wine. In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alternately with the proofed yeast mixture. Add remaining flour. Divide the batter between two 10" buttered and floured 10" Springform pans. Set in a warm place and allow to rise until double. Bake in a preheated 350F oven for about 1 1/2 hours, or until the cake is golden brown and tests done in the middle. Cool slightly in pans before removing to a wire rack. Makes two cakes.

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