Polish Cakes (2) Collection
piernik honey cake - poland 
babka rumowa rum cake - poland 
 
 
piernik 
 
... submitted by dave 
from chicago, il 
 
honey cake - poland 
 
set oven temperature to 3500f (175c) and preheat. 
grease three loaf pans. 
pour into saucepan: 
 
1 cup  (240ml) honey
1 cup  strong coffee
1 cup  canola or vegetable oil
1 tsp  (5ml) ground cinnamon
1 tsp  ground cloves
1 tsp  ground nutmeg
 
mix together and bring to a boil. then set aside and allow to cool down to 
a warm temperature. in a mixing bowl, beat 3 large eggs with 1 cup (240ml) 
of brown sugar and 3 teaspoons (15ml) of baking powder. slowly add the 
warm liquid to the beaten eggs, mixing at slow speed. add 4 cups (950ml) 
of plain white flour (not self-raising), and mix thoroughly. pour the 
final mixture into the loaf pans and bake for 45 to 55 minutes, until an 
inserted toothpick comes out clean. remove pans from oven and allow to 
cool for 15 minutes. cut each loaf into 3 layers, spread jam (strawberry, 
raspberry or apricot) and then reassemble. 
 
 
prepare chocolate frosting as follows: 
 
2-1/2 oz.  (70g) semi-sweet chocolate
  3oz (80g) sweet (unsalted) butter
1/3 cup  (80ml) water
1/2 tsp  (2.5ml) vanilla extract
1 cup  (240ml) white granulated sugar
 
place into saucepan stir the chocolate, butter, vanilla and water 
together, gradually adding sugar. bring it slowly to a boil, stirring 
constantly. let it boil for 5 minutes. let it cool until it becomes a 
thick mass, easily spreadable with a knife. place cakes upside down and 
spread chocolate frosting evenly on top and sides. cool completely in 
refrigerator, until the frosting is hard. wrap in aluminum foil, then in 
plastic. may be stored in refrigerator, or cold place for four weeks 
before serving. 
 
 
 
 
babka rumowa rum cake - poland 
 
1/2 cup  (120ml) chopped walnuts or pecans
  in mixing bowl, mix together:
 
  18oz (500g) yellow cake mix
3-3/4 oz.  (110g) instant yellow pudding (jello brand or similar)
4   eggs
1/2 cup  (120ml) cold water
1/2   cup, vegetable oil
1/2 cup  bacardi dark rum
 
set oven temperature to 3250f (165c) and preheat. grease bundt form - 
(some specialty stores will call it a babka form) and sprinkle (120ml) 
chopped walnuts or pecans on bottom of greased form. in mixing bowl, mix 
together yellow cake mix, instant yellow pudding, eggs, cold water, 
vegetable oil and rum pour mixture into form and place in oven. bake for 1 
hour. allow to cool. when completely cool, invert form on serving plate 
and remove cake. prick top of cake, all over. slowly pour glaze mixture 
over top and sides. allow cake to absorb glaze. repeat until all of glaze 
mixture is used up. 
 
prepare glaze as follows: 
 
3 oz.  (85g) sweet (unsalted) butter.
1/4 cup  (60ml) water
1/2 cup  (120ml) bacardi dark rum
1 cup  (240ml) granulated sugar
 
 
melt butter in saucepan, stir in water and sugar. boil for 5 minutes, 
stirring constantly. remove from heat and stir in rum. this cake is very 
moist and will stay fresh for a couple of weeks, if stored in a cool 
place, wrapped in plastic foil, or in a plastic bag. enjoy! may be served 
with whipped cream topping, if desired. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 9992) Mirror: rec.food.recipes: Sun, Nov 16, 2003


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