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

show

Food Categories (2)

show

Similar Recipes (1)

show

Feasts (1)

show

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
Stay in Touch!
   
Subscribe to Insights
Stay on top of the latest Catholic news and analysis from CatholicCulture.org.