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
showFood Categories (2)
showSimilar Recipes (1)
showFeasts (1)
showSeasons (1)
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
Fri31 October
The Roman Martyrology commemorates today St. Quentin, martyr (d. 287), a Roman, descended from a senatorial family. Full of zeal for the kingdom of Jesus Christ, he left his country, and, attended by St. Lucian of Beauvais, made his way to Gaul. They preached the faith together in that country till…
