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Wednesday, December 23, 2009

Moravian Sugar Cake

Every family has their own unique Christmas traditions. In our house, you know Christmas is almost here when you smell Moravian Sugar Cake. I have made one of these every year since 1967 for our Christmas breakfast and to share with the neighbors. With Christmas just two days away, it was time to bring out the mixing bowls today and bake the 2009 version.
This is a yeast dough type of coffee cake, basted with butter, topped with brown sugar, and punched full of holes which are filled with butter. Since I can't give you a taste electronically, feast your eyes on the finished product. And if you want a real taste, either come to my house or use the recipe below to make one of your own. Whatever works best for you. :-)

Moravian Sugar Cake
2/3 cup crisco
1 cup hot riced potatoes (I put them through a food mill)
2 tsp. salt
1/2 cup granulated sugar
2 beaten eggs
1 cup lukewarm milk
Dissolve 1 package of yeast (1 tablespoon) in 1/2 cup lukewarm water. Add to the above mixture. Add 6-7 cups flour and knead until smooth. Let rise in a covered bowl until doubled (about 2 hours).
Roll out on a greased cookie sheet or jelly roll pan. Cover and let rise 1 hour. Brush with melted butter. Cover with the following mixture:
1 cup brown sugar
1 tbs. flour
1 tsp. cinnamon
With your finger, make lots of small holes in the sugar-covered dough. Fill with melted butter. Bake at 350 for 20 minutes
Cut in squares. Enjoy!

1 comment:

Miller scribe said...

I used instant mashed potatoes instead of riced potatoes and it worked just as well.