Catholic Recipe: Sugar Cake
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
