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.
Ingredients:
- 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
Instructions:
- 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
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This looks delicious. No sugar at all in the dough?
Hi Regine,
Thank you for asking – indeed there was a mistake in a recipe, it should include 1/2 cup of sugar. I can’t believe I missed that! The cake itself is pretty easy and delicious! If you decide to try it let me know how you like it. Again, thanks for catching that up!
Monika
Thanks for correction. I can’t wait to make it. I will let you know how it turns out. Also, by the way, since you seem to like baking, I will share with you a superb fluffy brioche like recipe adapted by me from the well known “Hokkaido Milk Bread.” Google it if you have not yet done so. I will see if you have an email address. Regine
You’re right, I enjoy baking very much. It is relaxing, isn’t it? Although my husband tells me this is my secret plant to make him fat 😉 Will be waiting for both – the good news (I hope ;)) and the recipe! You can email me at monika @whatsontheplate.com
Thanks again for visiting! Monika
My husband says same thing. Baking for me is a stress reliever. Check your email. Thanks