200 g Butter
200 g Zucker
Cinnamon; ground
1 pn Salz
1/4 dl Kirsch
3 Eggs
400 g Flour; sieved
25 g Fresh yeast
1/2 dl Milk
1/2 dl Water
150 g Sultanas
(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
Yields
1 Cake