Make your gift today!
Help keep Catholics around the world educated and informed.
Already donated? Log in to stop seeing these donation pop-ups.
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, 1965Thu18 SeptemberOrdinary TimeThursday of the Twenty-Fourth Week in Ordinary Time
The Roman Martyrology commemorates St. Joseph of Cupertino (1603-1663), who was born at Cupertino, Italy, and died in Osimo. He was of lowly origin and had little formal education. In his youth he was employed as an apprentice to a shoemaker. He joined the Conventual Franciscans as a lay brother but…
Free eBook:
Free eBook: Essays in Apologetics, Vol. I 
