Polish Easter Cake Recipe

Name: Polish Easter Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. milk; 1/4 c. butter; 2 eggs, beaten; 1/2 c. raisins; 1 Tbsp. milk; 1/2 c. warm water; 2 1/2 c. flour; 1/2 lemon peel, grated; 1 pkg. dry yeast; 1/2 c. chopped almonds; 1 c. confectioners sugar; whole candied cherries

Servings: persons

1/2 c. milk
1/4 c. butter
2 eggs, beaten
1/2 c. raisins
1 Tbsp. milk
1/2 c. warm water
2 1/2 c. flour
1/2 lemon peel, grated
1 pkg. dry yeast
1/2 c. chopped almonds
1 c. confectioners sugar
whole candied cherries

1
Scald milk.
2
Stir in sugar, salt and butter.
3
Cool to lukewarm.
4
Pour lukewarm water into a large bowl. Sprinkle yeast over top and stir until dissolved.
5
Add milk, eggs and flour. Beat vigorously for 5 minutes.
6
Cover and let rise in a warm place for 1 1/2 hours or until doubled.
7
Stir down batter.
8
Beat in almonds, raisins and lemon peel.
9
Pour batter into greased and floured Charlotte mold or deep cake pan.
10
Let rise for 1 hour. Bake at 350u00b0 for 50 minutes.
11
Let cool in pan for 20 minutes, then remove.

1155

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. milk, 1/4 c. butter, 2 eggs, beaten, 1/2 c. raisins, and more.

Yes, Polish Easter Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polish Easter Cake

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