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Catholic Recipe: Name Day Cake

    INGREDIENTS

  • 1/2 cup heavy cream
  • 1 cake of yeast
  • 7 ounces fine flour
  • 5 ounces butter
  • 2 1/2 ounces sugar
  • grated rind of 1 lemon
  • 4 egg yolks
  • 4 egg whites
  • 3 ounces raisins
  • 3 ounces almonds
  • salt
  • Details

  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany, Austria, Hungary, Slavic nations

Also Called: Napfkuchen (Germany), Guglhupf (Austria), Kuglof (Hungary), Babka (Slavic nations)

A wonderful family custom is the practice of celebrating the "Nameday" of a person — on the feast of one's patron saint, the person is honored in a special way. Traditionally the person attends Mass, and the family wishes a happy feast day. Usually a little party or festive food is included in the celebration. The favorite cake for the Name Day is baked in a fluted tube pan and is called Napfkuchen in Germany, Guglhupf in Austria, Kuglof in Hungary, and Babka among the Slavic nations.

DIRECTIONS

Beat butter until creamy, add flour, salt, egg yolks, sugar, yeast, and, last, cream and chopped almonds. Beat half-hour, until batter drops from spoon. Add stiffly beaten egg whites. Mix well again. Put mixture into greased and preheated form (fluted pan). Put in warm place and let rise to about double size. Bake about one hour in moderate oven (350°). Take out of form and sprinkle with sugar while still warm.

Recipe Source: Holyday Book, The by Francis X. Weiser, S.J., Harcourt, Brace and Company, Inc., New York, 1956
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