Polish Easter Cake
Polish Easter Cake is a rich, fragrant yeast-based treat featuring raisins, chopped almonds, and a hint of lemon peel. Its golden crust and moist interior make it perfect for festive gatherings or special occasions, offering a delightful blend of sweetness and nutty flavor that appeals to all ages.
Ingredients
Instructions
- Scald the milk.
- Stir in sugar, salt, and butter; then cool to lukewarm.
- Pour lukewarm water into a large bowl and sprinkle yeast over top; stir until dissolved.
- Add the milk, beaten eggs, and flour; beat vigorously for 5 minutes.
- Cover and let rise in a warm place for 1 1/2 hours or until doubled in size.
- Stir down the batter.
- Beat in chopped almonds, raisins, and grated lemon peel.
- Pour batter into a greased and floured Charlotte mold or deep cake pan.
- Let rise for 1 hour.
- Bake at 350°F (175°C) for 50 minutes.
- Let cool in the pan for 20 minutes, then remove.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with sour cream or Greek yogurt. If you want to add a bit more texture, you can mix in some chopped walnuts along with the almonds. Ensure the milk is not too hot when combined with yeast, as it can kill the yeast. This cake is best made a day in advance for improved flavor.
Serving Suggestions
This cake is delightful served plain or dusted with additional confectioners' sugar. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, consider serving it alongside a fruit compote or whipped cream. It's a lovely addition to Easter brunch or any spring celebration.
Storage & Reheating
Store any leftover Polish Easter Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to a month. To reheat, let it thaw at room temperature and warm it gently in the oven at 300°F (150°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Easter Cake contains roughly 801 calories, with 9g protein, 102g carbohydrates, and 41g fat. It is an excellent source of vitamin C (35% of the Daily Value), iron (33% of the Daily Value), and calcium (29% of the Daily Value), and a good source of protein and vitamin A. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh yeast instead of dry yeast?
Yes, you can substitute fresh yeast for dry yeast. Typically, you'll need about three times the amount of fresh yeast compared to dry. Make sure to dissolve it in the lukewarm milk before adding it to the other ingredients to ensure it activates properly.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dried figs, or even fresh blueberries for a different flavor. Each alternative will add its unique taste and texture to the cake, so feel free to experiment!
Is it necessary to let the batter rise twice?
Yes, allowing the batter to rise twice is essential for developing the texture and flavor of the cake. The first rise lets the yeast work and expand the dough, while the second rise after adding nuts and raisins helps create a lighter, fluffier cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).