Polish Yeast Cake

1/2 c Milk

1/2 c Sugar, granulated

1/2 ts Salt

1/4 c Butter

1/4 c ;Water, warm

1 pk Yeast, dry

2 Egg; beaten

2 1/2 c Flour, white

1/2 c Almonds; chopped

1/2 c Raisins

1/4 ts Lemon peel, grated

1 c Sugar, confectioners

1 tb Milk

Whole candied cherries Scald the half cup of milk. Stir in the sugar, salt, and butter. Cool to luke warm. Pour warm water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Add the milk mixture, the eggs and flour. Beat vigorously for five minutes. Cover and let rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in bulk.

Stir down the risen batter and beat in the almonds, raisins, and lemon peel. Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan. Let rise for 1 hour. Bake in a 350 F. oven for 50 minutes. Let cool in the pan for20 minutes, then remove. Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze. To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries. [THE BALTIMORE SUN; February 17, 1991] per Fred Peters
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