"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crown Cake Recipe

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This recipe for Crown Cake, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup warm milk, 110 degrees max
1 package dry yeast
1 tsp sugar
1 cup shortening, 1/2 butter
1/2 cup sugar
3 eggs beaten
1/2 tsp salt
4 1/2 cusp flour sifted

Directions:
Directions:
Dissolve the yeast in 1/4 cup of the warm milk with 1 tsp of sugar, set aside. Cream the shortening and butter in a large bowl adding the 1/2 cup of sugar gradually. Add the eggs and salt to the creamed mixture. Add the flour and mix well. Turn out on a lightly floured board and knead until elastic (10 minutes). Place dough in a greased bowl, cover and let rise until double in bulk ( or refrigerate overnight then put in warm place to rise).

Roll dough 1/2" thick and cut into 1/2" strips. Cut into pieces and roll into balls. Melt a 1/2 cup of butter. Make a mixture of 1/2 tsp of cinnamon, 1/2 cup of chopped walnuts, and 3/4 cup of sugar. Butter a tube pan and coat with a tbs of chopped nuts. Dip the dough balls in the melted butter and then in the nut and sugar mixture. Arrange in the prepared baking pan. Cover and allow to rise in a warm spot for one hour. Bake in a 375 oven until brown (about 45 minutes). To serve, let the diners break off balls instead of cutting.

Number Of Servings:
Number Of Servings:
8

 

 

 

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