Cakes Made With Yeast
| PAGE | |
|---|---|
| Bread Cake | 78 |
| Brioche | 79 |
| Dough Cake | 80 |
| Kugelhupf—I. | 80 |
| ″ II. | 81 |
| Seed Dough Cake | 82 |
| Scotch Bun | 82 |
Bread Cake
I.
1 pint dough
3 ozs. butter
1 cup sugar
2 eggs
Grated rind half a lemon
1 cup of currants
II.
4 table-spoons brown sugar
2 ozs. butter
1 table-spoon flour
1 tea-spoon cinnamon
2 heaping table-spoons bread crumbs
I. Add the butter, sugar, eggs and lemon rind to the dough. Mix thoroughly and beat till light. Add the currants, which should have been washed, dried and floured. Mix them in lightly. Pour the mixture into a square greased pan. It should not be more than an inch deep.
II. Beat the brown sugar, butter, flour and cinnamon together till light. Stir in the bread-crumbs, which should be very fine. Drop spoonfuls of this mixture over the top of the cake. Press them down into the cake with the fingers. Set the cake to rise in a warm place. When risen bake in a moderately quick oven. Cover the cake with a piece of brown paper to prevent burning.