Moravian Sugar Cake

mzkitty

mzkitty

I give up.
This is sure different. Looks pretty in the picture too, they have it cut in squares sitting on what looks like a cheese board. Cheap to make, comparatively. Again from the 1950 State of Maine Potato cookbook:

Moravian Sugar Cake:

1 cup hot mashed potatoes
1 cup sugar
1 cup melted butter
1 teaspoon salt
5 cups sifted flour
2 yeast cakes dissolved in 1 cup lukewarm water
2 eggs, well beaten
1 cup brown sugar

Topping:

1 teaspoon cinnamon, 2 tablespoons sugar

Mix mashed potatoes, sugar, butter and salt in large bowl. Add 1 cup flour. Mix well and add yeast misture. Sift in remaining four alternately with eggs. Let rise in covered bowl overnight. In morning, turn out on floured board, knead lightly. Place dough in buttered 17" x 11" x 2 1/4" baking pan, patting out to fit pan. Let rise 2 hours. Press deep holes in dough at 2-inch intervals with thumb. Fill holes with brown sugar mixed with melted butter (about 2 tablespoons). Brush top of cake with melted butter. Sprinkle with sugar-cinnamon mixture. Bake in moderate oven (375 degrees) for 30 minutes.
 
nanna

nanna

Devil's Advocate
Ooohhh, they used to sell these in Winston Salem, NC.

Thanks for posting the recipe, I've got to make it. It was really, really good.



nanna
 
mzkitty

mzkitty

I give up.
monkeyface said:
Ok, i have bulk yeast, how much is the substitute for the 2 yeast cakes?
Click to expand...


It didn't say. I would probably use 2 of the little envelopes myself, so whatever you think equals that. Or thereabouts. I think. Maybe.

:)
 
W

WitsEnd

Contributing Member
Each envelope contains about 2 1/4 tsp. of dry yeast. So if you used 4 1/2 tsp of dry yeast, it should work. That sounds like alot to me but according to this:

http://www.foodsubs.com/LeavenYeast.html

fresh yeast = compressed yeast = active fresh yeast = cake yeast = baker's compressed yeast = wet yeast Equivalents: 2-ounce cake = 3 X 0.6-ounce cakes Notes: This form of yeast usually comes in 0.6-ounce or 2-ounce foil-wrapped cakes. It works faster and longer than active dry yeast, but it's very perishable and loses potency a few weeks after it's packed. It's popular among commercial bakers, who can keep ahead of the expiration dates, but home bakers usually prefer dry yeast. To use, soften the cake in a liquid that's 70° - 80° F. Store fresh yeast in the refrigerator, well wrapped, or in the freezer, where it will keep for up to four months. If you freeze it, defrost it for a day in the refrigerator before using. Substitutes: active dry yeast (Substitute one package or 2 1/4 teaspoons for each .6-ounce cake of compressed yeast) OR instant yeast (Substitute one package or 2 1/4 teaspoons for each cake of compressed yeast) OR bread machine yeast (Substitute 2 1/4 teaspoons for each cake of compressed yeast)
 
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