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Catholic Recipe: Sugar Cake

    INGREDIENTS

  • 1 cup milk, scalded
  • 1/2 cup butter
  • 1/2 cup cold mashed potatoes
  • 1/2 cup sugar
  • 2 packages active dry, or cake, yeast
  • 1/2 cup warm water
  • 5 1/2 cups sifted all-purpose flour, divided
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 1/2 pound butter, softened
  • 1 teaspoon ground cinnamon
  • 1 cup brown sugar, firmly packed
  • Details

  • Yield: 2 cakes
  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Armenia

Also Called: Shakare Gargartag

DIRECTIONS

Combine milk, 1/2 cup butter. Blend potato, sugar in bowl; stir in milk mixture. Cool to lukewarm. Dissolve yeast in warm water; stir into milk-potato mixture. Stir in 3 cups flour, salt; beat until smooth. Add eggs; beat 10 minutes by hand; 4 minutes by electric mixer on medium speed. Add enough remaining flour to form soft dough. Place dough in greased bowl; turn to grease all sides. Cover; let rise 2 hours, until double in bulk. Punch down; cover, chill overnight. Turn dough out on floured board. Roll to rectangle 20 x 24 inches. Fold dough in thirds; cut in half crosswise. Roll each half to fit 12 x 7 x 1-1/2-inch pan. Brush with melted butter. Let rise 1 hour. Make little "wells" with thumb over 2 inches in dough. Fill "wells" with lumps of butter. Combine cinnamon, sugar; sprinkle over top. Bake 20 minutes at 375°. Yield, 2 cakes

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