- 1 envelope dry yeast
- 1 tablespoon lukewarm water
- 3 whole eggs + 1 egg yolk
- 1 teaspoon salt
- 2/3 cup sugar
- Zest of 1 lemon
- Zest of 1/2 orange
- 1 tablespoon orange-flower water (a non-alcoholic mixer - available at Bev Mo, or other liquor stores)
- 2 cups flour
- 1/2 cup (1 stick) softened unsalted butter, cut into small pieces
Pan: well-buttered 8-inch square cake pan
Instructions for the cake:
1. Dissolve packet of yeast into lukewarm water in a small bowl.
2. While waiting for the yeast to bubble, beat eggs and additional yolk, add salt, sugar, lemon and orange zest and orange-flower water.
3. Combine egg-mixture with yeast, flour and butter and mix all ingredients with a wooden spoon until thoroughly blended and no butter pieces show.
4. Chill batter for 4-5 hours in the fridge.
5. Turn dough into a buttered 8-inch square cake pan, cover loosely and set to rise in a warm place until doubled in bulk - about 3/12 to 4 hours (my kitchen is cold, so I put it in a warm oven four about 4 hours - it never quite doubled in bulk, but it still cooked quite well).
6. After rising, bake in a preheated 350 degree oven for 30-40 minutes (until golden brown and a tester or toothpick comes out clean).
7. Cool in pan, then cool on a rack.
8. Spread with glaze (see below).
Ingredients for the glaze/topping:
- Candied cherries and fruit peels (I used a fruit-cake mix of candied fruits)
- 1/3 cup powdered sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon vanilla (or almond) extract
- 1 teaspoon rum (or brandy) (optional)
- 1/2 to 1 1/4 tablespoons hot water, as needed
Instructions for the glaze:
1. Combine sugar, cornstarch, extract and liquor (if desired).
2. Gradually add hot water, one tablespoon at a time, until a smooth, thick paste is achieved.
3. Spread glaze on cooled cake, spread with knife, sprinkle with candied sugar pieces.
4. Let glaze dry, or, if you are impatient like me, just dig in and enjoy!
Both recipes adapted from Visions of Sugarplums by Mimi Sheraton, 1981.