Moravian Sugar Cake

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Moravian Sugar Cake Ingredients

1/2 c Warm water; (110 deg F)	1/2 ts Salt
1/2 ts Sugar	1/2 c Melted and cooled butter
2 pk Active dry yeast	2 Eggs
3/4 c Warm water; (110 deg F)	3 c Flour
1/2 c Sugar	1 c Brown sugar (I prefer light;
2 tb Dry milk	1 ts Cinammon
1/4 c Instant mashed potatoes;	1/2 c Melted and cooled butter

Instructions for Moravian Sugar Cake

I grew up in Winston-Salem, NC, originally settled by Moravians in the mid-1700s. As a kid, I thought everyone enjoyed all those Moravian goodies like ginger cookies and sugar cake, especially popular around the Holidays. It wasnt till I was in my late teens that I learned what treasures I had been blithely eating all my life. Heres a recipe for Winklers Moravian sugar cake. (Winklers is the name of the bakery in Old Salem, the reconstructed Moravian settlement near downtown Winston-Salem.) The recipe comes from _Cooking in Old Salem_. Obviously, this is an updated version of the recipe (the original Moravians didnt have *instant* mashed potatoes), but it is still tasty. I find this needs to be eaten fairly fresh, but you can seal it in an airtight bag or container to extend its life for a while. It freezes wonderfully. Its delicious with coffee. All in all, it takes about 3 hours to make; most of that time is letting the dough rise. Its so easy, it would be an ideal Holiday project for the young Alice Waters or Paul Bocuse in the family :-) Add yeast to warm water and sugar. Set aside until yeast bubbles. Add next seven ingredients plus one cup of the flour. Beat 2 minutes on medium speed. With a wooden spoon add the two remaining cups of flour. Place the dough in a greased bowl, turn once to grease the top of the dough. Cover and let rise until double - about one hour. Punch dough down and put in greased shallow pan about 17" x 12" x 1". Let rise 30 minutes. Spread evenly in pan and sprinkle evenly with brown sugar and cinammon. Make shallow indentations in the dough with your fingers and dribble with last 1/2 cup of melted and cooled butter. Let rise 30 minutes and bake until golden brown - about 12 to 15 minutes at 375 deg F. Posted to FOODWINE Digest by David Hall on Dec 12, 1997

Main Ingredient: CakeCuisine: Uncategorized