Recipe By : Early American Life magazine, Dec 1991
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Dry yeast
1 1/2 c Water -- warm
2 c Flour
1 lb Butter -- room temperature
1 lb Powdered sugar
1 tb Cinnamon
1 1/2 ts Ground coriander
1 t Nutmeg
2 tb Caraway seed
1/2 c Milk -- or sweet red wine
7 Eggs
6 c Flour
Dissolve yeast in warm water. Stir in two cups flour and set aside
to proof.
Meanwhile, cream butter with sugar. Add cinnamon, coriander,
nutmeg, and caraway seed. Stir in milk or wine.
In a separate bowl, beat eggs until smooth and thick and stir them
into the butter mixture alternately with the proofed yeast mixture.
Add remaining flour. Divide the batter between two 10" buttered and
floured 10" springform pans. Set in a warm place and allow to rise
until double.
Bake in a preheated 350 F oven for about 1-1/2 hours, or until the
cake is golden brown and tests done in the middle. Cool slightly
in pans before removing to a wire rack.
