Great recipe for a cake served traditionally on Easter in Poland. Can be served for brunch or as a dessert after dinner with tea or coffee.
[embedyt] http://www.youtube.com/watch?v=l44V21pyf1U[/embedyt]
Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes
Ingredients
1 package active dry yeast (use fresh east if possible)
1/4 cup warm water
1 cup warm milk
4 ounces (1 stick) butter
3/4 cup sugar
1/3 teaspoon salt
1 teaspoon vanilla
3 egg yolks and 3 large beaten eggs together
2 cups all-purpose flour
2 cups oat bran flour
2 tablespoons lemon zest
½ cup light (golden) raisins
½ dark raisins
1 cup rum
2/3 cup confectioners’ sugar
2 tablespoons lemon juice
Directions
In a medium saucepan over medium-low heat, scald milk. Add butter and stir until melted. Remove pan from heat and let mixture to cool.
In a small bowl dissolve yeast in warm water, and let sit for 5 to 10 minutes, or until foamy.
In a large bowl, beat eggs, yolks, and sugar until thick, add the milk mixture, yeast, add flour (a cupful at a time), mix in the vanilla, lemon zest (if using), raisins and mix thoroughly. The dough will be of a thick cake batter consistency.
Heat oven to 350 degrees. Lightly coat a 10-inch rum-cake pan with butter or cooking spray. Pour batter into prepared pan and cover with a damp cloth and let rise until doubled (about 1 hour). Punch down and let rise again until doubled, 45 minutes to 1 hour.
Bake about 40-45 minutes or until toothpick inserted near center comes out clean, or until instant-read thermometer registers 190 degrees.
Cool on a wire rack and dust with confectioners’ sugar before serving or, when cake is cool, drizzle with a mixture of confectioners’ sugar, lemon juice and boiling water.
Comment: Soak the raisins in the rum a few hours before making the cake
Comment: I used 2 cups of oat bran flour and 2 cups of all purpose flour instead of 4 cups of all-purpose flour
Comment: I used two small 7 inch round bundt pan instead of one big pan
