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  Recipe Home » CakesDeserts » Glarus Winter Cake (Glarus)
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  Glarus Winter Cake (Glarus)
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 269
Ingredients:
200 g Butter
200 g Zucker
Cinnamon, ground
1 pinch Salz
1/4 deciliter Kirsch
3 Eggs
400 g Flour, sieved
25 g Fresh yeast
1/2 deciliter Milk
1/2 deciliter Water
150 g Sultanas
Instructions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)

The Story:

According to the tradition, the cake was left outside in the cold for
2 days before being served. This recipe was, therefore, a winter
speciality.

The Recipe:

Cream the butter and sugar thoroughly.

Add the cinnamon, salt, kirsch and 2/3 of the eggs. Beat thoroughly.

Slowly incorporate the flour. Sprinkle the yeast into the milk and
add this to the mixture. Finally, add the sultanas and water. Mix
thoroughly until a smooth paste is obtained.

Pour into a buttered and floured cake tin and leave to prove in a warm
place for about 1 hour.

Brush the cake with beaten egg and bake in the oven at 180 oC for
about 40 minutes .

Leave the cake to cool then wrap in aluminium foil or greaseproof
paper and store in a refrigerator for 2 days before serving.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19
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