We are far away from our family but I try to keep all traditions (well, maybe not ALL, but close ;)) and this cake is one of them. It can be baked any time of the year, but it is Easter when it is an absolute must to have it on the table. Like all yeasted cakes, its smell is wonderful, and the cake itself is moist and fluffy on the inside. My favorite combo is glass of milk and slice of Easter Cake, but it tastes great also with tea or coffee. Hope you’ll like it.
- 3.5 cups all-purpose flour
- 7.5 teaspoon of dry yeast (3 envelopes)
- 6 egg yolks, beaten
- 1 egg, beaten
- 1/4 teaspoon salt
- 1 cup milk, room temperature
- 1/2 cup sugar
- 1 stick+1 tablespoon butter, melted and cooled
- 3/4 cup raisins
- Butter a bundt cake pan
- In a mixer bowl: mix together milk, sugar and yeast, wait ~5 minutes until it dissolves.
- Sift the flour and add to the milk/yeast mixture.
- Add remaining ingredients and using hook attachment knead for ~10 minutes.
- Cover dough with plastic and a clean kitchen cloth and let stand in a warm place until the volume doubles.
- Knead again, for ~4-5 minutes.
- Transfer the dough to prepared pan. It should cover ~1/3 of its height.
- Preheat the oven to 340°F.
- Cover with plastic again and let rise for ~40 minutes.
- Bake until inserted toothpick comes out clean, ~30 minutes. Do not keep it too long in the oven as this will cause the cake to be dry.
Yield: 12 thick slices (as pictured) OR 24 thin slices (1 thick slice = 2 thin slices).
Nutritional Info (thick slice): Cal 312, Prot 7g, Carb 45g, Fat 12g, Fiber 1.3g