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; 1/2 c. granulated sugar; 1/2 tsp. salt; 1/4 c. butter; 1/4 c. warm water; 1 pkg. active dry yeast; 2 eggs, beaten; 2 1/2 c. all-purpose white flour; 1/2 c. chopped almonds; 1/2 c. raisins; 1/2 tsp. lemon peel; 1 c. confectioners sugar; 1 Tbsp. milk; whole candied cherries

Servings: persons

1/2 c. milk
1/2 c. granulated sugar
1/2 tsp. salt
1/4 c. butter
1/4 c. warm water
1 pkg. active dry yeast
2 eggs, beaten
2 1/2 c. all-purpose white flour
1/2 c. chopped almonds
1/2 c. raisins
1/2 tsp. lemon peel
1 c. confectioners sugar
1 Tbsp. milk
whole candied cherries

1
Scald milk.
2
Stir in sugar, salt and butter.
3
Cool to lukewarm. Pour lukewarm water into large bowl.
4
Sprinkle yeast over water; stir until dissolved.
5
Add milk mixture, eggs and flour; beat vigorously 5 minutes.
6
Cover; let rise in warm place free from draft, for 1 1/2 hours or until doubled in bulk.
7
Stir batter down; beat in almonds, raisins and lemon peel.
8
Pour batter into greased and floured 1 1/2-quart casserole.
9
Let rise for 1 hour.
10
Bake in 350u00b0 oven 50 minutes.
11
Let cool in pan 20 minutes before removing.

1268

kcal

Calories

Fat

213

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 14 ingredients. The key ingredients include: 1/2 c. milk, 1/2 c. granulated sugar, 1/2 tsp. salt, 1/4 c. butter, 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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