Polish Easter Cake

By Andrew Krause

This polish Easter recipe is sure to please.

• 1/2 cup milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup warm water
• 1 (1/4 ounce active dry yeast)
• 2 eggs beaten
• 2 1/2 cups flour
• 1/2 cup chopped almonds
• 1/2 cup raisins
• 1/2 teaspoon grated lemon rind
• 1 cup confectioners sugar
• Whole candied cherries for garnish
  

Preheat oven to 350 degrees
Grease a 1 1/2 quart mold pan or a deep cake pan then dust with flour Scald 1/2 cup milk in a saucepan, stir in sugar, salt and butter until sugar is dissolved and butter is melted them cool to lukewarm. pour warm water into a large bowl sprinkle yeast into warm water, stir until yeast is dissolved.

Add lukewarm milk mixture eggs and flour, beat vigorously for 5 minutes, cover and let rise in a warm place free from draft for 1 1/2 hours or until double in bulk Beat in almonds, raisins, and lemon rind.

Pour batter into prepared pan, bake for 50 minutes. Cool in pan on wire rack for 20 minutes then remove from pan and finish cooling. Beat confectioners sugar and 1 tablespoon milk in a small bowl to form a glaze. Place cake on a serving platter and drizzle glaze on top and decorate with cherries.