GERMAN KUCHEN
(A rich yeast dough with 4 eggs, nutmeg, and lemon rind.)
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
3 1/4 cups all-purpose flour, divided use
1/2 cup (1 stick) butter or margarine, softened
1 cup C and H Granulated Sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 tablespoon grated lemon rind
4 eggs unbeaten
Stir yeast into warm water; mix in 1 cup of flour. Set in warm place until bubbly (about 30 minutes).
In large mixing bowl cream butter, sugar, salt and flavorings until fluffy. Beat In eggs, 1 at a time. Beat in yeast mixture; blend in rest of flour, beating smooth at moderately low speed.
Pour into greased and floured 10-cup tube pan or mold. (Pan should be only half full.) Let rise in warm place until batter is about 1/4 inch from top.
WHEN READY TO BAKE:
Preheat oven to 375 degrees F.
Bake for 50 to 60 minutes or until cake tests done. Cool in pan; loosen and turn out.
Makes 1 tube cake
From: Recipelink.com
Source: Recipe clipping: C&H Sugar bag recipe, not dated |