Title: Glarus Winter Cake
Categories: Cakes, Swiss
Yield: 1 Cake

200 g Butter
200 g Zucker
Cinnamon; ground
1 pn Salz
1/4 dl Kirsch
3 Eggs
400 g Flour; sieved
25 g Fresh yeast
1/2 dl Milk
1/2 dl Water
150 g Sultanas

(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