-
1
FOR THE DOUGH: LIGHTLY GREASE AN 10-INCH SPRINGFORM PAN.
-
2
DISSOLVE THE YEAST IN THE WATER.
-
3
IN A LARGE MIXING BOWL, MIX TOGETHER THE FLOUR, SUGAR, AND SALT.
-
4
IN A SAUCEPAN, HEAT THE MILK AND BUTTER, THEN COOL TO LUKEWARM.
-
5
ADD THE WARM MILK AND THE YEAST MIXTURE TO THE DRY INGREDIENTS, THEN ADD THE EGG.
-
6
MIX THOROUGHLY TO FORM A MOIST, SOFT DOUGH.
-
7
KNEAD LIGHTLY UNTIL THE DOUGH IS SOFT AND SMOOTH.
-
8
COVER THE DOUGH WITH A TOWEL AND SET THE BOWL TO RISE IN A WARM PLACE.
-
9
THE DOUGH SHOULD RISE TO TWICE ITS ORIGINAL SIZE, APPROXIMATELY 1 HOUR.
-
10
WHEN THE DOUGH HAS DOUBLED IN BULK, PUNCH IT DOWN AND PAT IT INTO A THIN LAYER.
-
11
PLACE THE LAYER INTO THE BOTTOM OF THE PAN.
-
12
USE REMAINING DOUGH TO LINE THE SIDES OF THE PAN.
-
13
(IT IS DIFFICULT, AND UNNECESSARY, TO LINE THE SIDES OF THE PAN ALL THE WAY TO THE TOP; AS THE CRUST BAKES, IT WILL RISE TO NEAR THE TOP ANYWAY.)
-
14
ALLOW THE DOUGH TO RISE AGAIN IN THE PAN UNTIL AGAIN DOUBLED IN BULK, ABOUT 30 TO 45 MINUTES.
-
15
FOR THE 9 X 13 X 2 INCH PAN (greased) I ROLLED OUT THE DOUGH PUT IT INTO THE PAN AND JUST USED MY FINGERS TO PRESS THE DOUGH UP THE SIDES OF THE PAN.
-
16
FOR THE FILLING: THE RUM AND RAISINS, ARE UNUSUAL, BUT IT IS THE YEAST DOUGH CRUST THAT REALLY MAKES THIS CAKE DISTINCTIVE.
-
17
PREHEAT THE OVEN TO 350 DEGREES F. PRESS (2 CUPS) OF THE COTTAGE CHEESE THROUGH A SIEVE AND DRAIN.
-
18
IN A LARGE MIXING BOWL, COMBINE THE BUTTER, SUGAR,AND EGG YOLKS.
-
19
BEAT UNTIL FOAMY, THEN ADD THE CORNSTARCH, MILK, RUM, LEMON RIND, AND RAISINS AND BLEND THOROUGHLY.
-
20
BEAT THE EGG WHITES UNTIL THEY FORM SOFT PEAKS, THEN GENTLY FOLD THEM INTO THE CHEESE MIXTURE.
-
21
POUR THE MIXTURE INTO THE PREPARED CRUST AND BAKE FOR 50 MINUTES, OR UNTIL THE EDGES ARE GOLDEN BROWN.
-
22
COOL AND SERVE AT ROOM TEMPERATURE.
