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Lots of options on baking containers and
styles |
| Quantity |
Ingredients |
Preparation Notes |
| 1 1/2 C |
Butter |
- In sauce pan - heat butter and milk or sour cream.
Cool to luke warm
- Soften yeast in warm water
- Add yeast to butter and milk mixture
- Add sugar, eggs, salt and raisins or cherries
- Mix well
- Gradually add 10 - 12 Cups of flour to form a
stiff dough
- Knead well
- Let rise until double
- Divide into 9 pieces for 1 lb coffee cans or two
large pieces for large cakes (13 x 9) - for pull-aparts, use 8 tin
foil lined cake pans or an angel food tin.
- For coffee cans - bake at 350 for 30minutes
- For large cakes - bake at 350 for 30 minutes
- For pull-aparts - bake at 350 for 35 minutes
- For Angel Food tin - bake at 350 for 65 minutes
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| 1 1/2 C |
Milk or Sour
Cream |
| 4 Cakes |
Yeast |
| 1 1/2 C |
Warm Water |
| 3/4 C |
Sugar |
| 3 tsp |
Salt |
| 4 |
Eggs (beaten) |
| 10 - 12 C |
Flour |
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Cherries - (Dried
or Maraschino) or Raisins |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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