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