(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. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19
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|Serving Size: 1 Cake (1761g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 2147 (71%)|
|Amt Per Serving||% DV|
|Total Fat 238.6g||318 %|
|Saturated Fat 126.5g||633 %|
|Monounsaturated Fat 71.1g|
|Polyunsanturated Fat 16.4g|
|Cholesterol 3605mg||1109 %|
|Sodium 2239.1mg||77 %|
|Potassium 2395.1mg||63 %|
|Total Carbohydrate 134.8g||40 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 124.5g|
|Protein 104g||149 %|
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Calories per serving: 3009
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