echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) (12/15/87)
Copyright (C) 1987 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.
.RH MOD.RECIPES-SOURCE WIGILIA-10 B "1 Dec 87" 1987
.RZ "PLACEK SWIATECZNY" "Christmas Bread"
This recipe could be used as part of a 12 course meal known in Polish as
Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.
.IH "Makes 1 loaf"
.IG "5" "eggs"
.IG "2\(12 cups" "all-purpose flour" "250 g"
.IG "2 cups" "icing sugar" "250 g"
.IG "2 tsp" "baking powder" "10 ml"
.IG "\(34 cup" "walnuts or pecans," "100 g"
chopped fine
.IG "2/3 cup" "raisins" "100 g"
.IG "4 oz" "orange peel," "120 g"
chopped fine
.IG "\(12 tsp" "salt" "2.5 ml"
.IG "1 cup" "butter" "250 g"
.IG "1 Tbsp" "grated lemon peel" "15 ml"
.IG "1 tsp" "vanilla" "5 ml"
.IG "3 Tbsp" "vodka or brandy" "50 ml"
.PH
.SK 1
Preheat oven to
.TE 350 175 .
Beat eggs with sugar using an electric mixer for 5 minutes at high speed.
.SK 2
Mix chopped nuts, raisins, and orange peel with 2 tablespoons of flour.
Mix remaining flour with baking powder and salt.
.SK 3
Cream together the butter, lemon peel, and vanilla extract until fluffy.
Beat in vodka, then add egg mixture gradually, beating constantly.
Add the flour mixture and beat for 5 minutes.
Fold fruit-nut mixture into the batter. Turn into a greased and floured
.AB "9\(mu5\(mu3-inch" "22\(mu12\(8-cm"
pan or a
.AB "1\(12 quart" "1.5 liter"
ring mold.
.SK 4
Bake at
.TE 350 175
for 1 hour.
.SK 5
Cool cake in pan on wire rack for ten minutes, then turn cake out onto
rack and cool completely.
.SK 6
Wrap in plastic wrap and set aside to mellow for a couple of days.
.SH RATING
.I Difficulty:
easy.
.I Time:
\(12 hour preparation, 1\(12 hours cooking and cooling, 2 days aging.
.I Precision:
Approximate measurement OK.
.WR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski