Old-fashioned Butter Cake
Yeast, active dry
to 4 tbs.
Almond buttercream, prepared
to 3 tbs.
Food coloring, red,
In a medium saucepan set over low heat, combine butter and milk. Cook
just until butter melts. Cool to 105 to 115 degrees.
Pour cooled mixture into a large mixing bowl. Sprinkle in yeast.
Gradually beat in the egg, sugar, salt, cardamon and 5 cups of flour.
Beat until a soft, satiny dough forms.
Place dough in a large greased bowl. Turn to coat. Cover with a damp
cloth and let rise in a warm place until doubled, about 30 minutes.
Turn dough out onto floured work surface. Knead, adding more flour as
necessary to squeeze out all air bubbles. Divide into three even
Lightly grease a baking sheet. Divide one of the parts into two equal
parts. Using a lightly floured rolling pin, make two 10" rounds.
Place rounds on prepared sheet.
Roll out remaining two parts into two 12 inch squares. Set aside.
To prepare filling, in a large bowl, mix together all ingredients.
Spread filling evenly among the two squares, spreading to 1/2" of the
edge. Roll each square tightly.
Cut each roll into 16 slices. Place 8 slices, cut side up, evenly
spaced, on top of each round. Loosely cover with a damp cloth and
let rise in a warm place utnil almost doubled, about 30 minutes.
Preheat oven to 400 degrees. Brush top of cakes with beaten eggs.
Bake cakes until lightly golden, about 25 minutes. Transfer cakes to
a wire rack to cool.
While cakes are cooling, prepare the glaze. In a small bowl, mix
together all ingredients. Drizzle over top of cake.
The cakes are best served slightly warm.
<Great American Home Baking 08-02>
From: Margaret Young Date: 09-01-96 (08:46)