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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 24 |
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From a cooking legacy by VT Elverson Ingredients:
2 cakes of fresh yeast |
1 tbsp plus 1 3/4 cups sugar |
2 cups lukewarm milk (80-90 degrees) |
3 1/2 cups flour |
3 eggs |
4 ounces raisins |
4 tbsp cinnamon |
1/4 cup melted butter |
Directions:
1. Dissolve yeast and 1 tbsp sugar in milk. Add 1 1/2 cups flour; beat well. Let stand for 1 hour, or until light. Beat eggs. Add 1 1/2 cups sugar, eggs and remainder of flour. Stir and mix well. Pour into well buttered 9 inch pie pans so that the dough is no more than 1 inch thick. Press raisins into dough about 1 inch apart. Let cakes rise at room temp until they double in height. Mix cinnamon and remaining 1/4 cup sugar and sprinkle thickly over cakes. Then sprinkle with melted butter. Bake at 350 degrees, until cakes spring back to the touch and a pick inserted comes out clean 25-40 minutes.
2. Makes 5 cakes
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