"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Christmas Yeast Cake (Germany) Recipe

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This recipe for Christmas Yeast Cake (Germany), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Friday, February 27, 2009


4 pkgs.dry yeast
5 lbs. flour
21/2 lbs. sugar
1 tsp.nutmeg
2 tsp.cinnamon
3/4 lb. Melted butter
1/2 cup candied citron
11/2 quarts warm milk
1/2 pound raisins
1/2 tsp. almond flavor
2 cups nuts, coarsely cut (almonds, pecans and English walnuts in combination)

Dissolve yeast in lukewarm water. Add 2 cups flour, mix well, then let rise until double in bulk. Sift remaining flour into large pan together with salt, sugar, nutmeg and cinnamon. Add yeast, melted butter, dough. Knead thoroughly. Add raisins, flavoring and nuts and knead again until well- blended. Again let rise until double in bulk. Divide dough into eight parts, shape each to fit into greased loaf pan and let rise again until double in bulk. Just before baking, cut a deep gash down the center of each loaf. Bake in 350F oven for about 50 minutes. When done, brush well with more melted butter and sprinkle with powdered sugar and cinnamon. Makes 8 loaves.




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