Side Pannel
Glarus Winter Cake
Ingredients List
- 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
Directions
(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.
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.
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