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Catholic Recipe: Poppy Seed and Nut Cakes

    INGREDIENTS

  •  Cake:
  • 1/2 package active dry, or cake yeast
  • 1 teaspoon sugar
  • 2/3 cup lukewarm milk
  • 2 1/4 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • grated rind of 1 lemon
  • 1 cup butter
  • 1/4 cup sugar
  • 1 egg, slightly beaten Filling:
  • 1/2 cup poppy seeds, ground
  • 1 cup sugar
  • 1/2 cup chopped nuts
  • grated rind of 1 lemon
  • 1 cup raisins
  • 1/2 cup milk
  • Details

  • Serves: 20
  • Yield: 2 loaves
  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Hungary

Also Called: Makos Es Dios Kalacs

DIRECTIONS

Cake: Dissolve yeast; 1 teaspoon sugar in milk. Blend in flour, salt, lemon rind; add yeast mixture. Cream butter and 1/4 cup sugar. Work into dough, knead well. Divide into 2 greased bowls; grease tops of dough balls. Reserve for 1 hour in warm place covered with damp cloth. Poppy seed filling: Combine ingredients in top of double boiler. Cook over boiling water until thick enough to spread easily. Roll out dough 1/4 inch thick. Spread with filling; roll. Place in 2 greased loaf pans; brush with egg. Reserve 30 minutes. Brush with egg again. Bake 45 minutes at 325°. Yield, 2 loaves (about 20 servings)

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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