Liturgical Year : Recipes : Poppy Seed and Nut Cakes

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

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Food Categories (2)

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Similar Recipes (1)

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Feasts (1)

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Seasons (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