1 pk Yeast, dry
1 1/2 c -Water, warm
2 c Flour
1 lb Butter; room temperature
1 lb Sugar, powdered
1 tb Cinnamon
1 1/2 ts Coriander, ground
1 ts Nutmeg
2 tb Caraway seed
1/2 c Milk; or sweet red wine
7 Egg
6 c Flour
Dissolve yeast in warm water. Stir in two cups flour and set aside to
proof. Meanwhile, cream butter with sugar. Add sinnamon, 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 alter-
nately with the proofed yeast mixture. Add remaining flour. Devide 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 350 F. 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.
Early American Life magazine
December 1991 issue
per Sam Waring
Yields
12 Servings