Thursday, April 28, 2011

Sally Lunn Cake - recipe

Ada’s Recipe for Sally Lunn Cake (two loaves)

3 pounds white flour
1 quart whole milk
½ pound of butter
1/2 teaspoon salt
6 eggs
2 wine glasses of fresh yeast (2 pkg. dry yeast dissolved in 1 cup lukewarm water)

Sift flour into a large bowl. Beat eggs in a separate bowl. Warm the milk and add the eggs. Add butter and salt to the egg-milk mixture. Fold the eggs, milk, butter and salt mixture into the flour. Gradually add the yeast to the whole mixture, a little at a time. Beat the whole at least four minutes.

Divide the mixture into two equal parts and place each in a pan. Cover the pans with thick cloths and put them in a warm place (originally, on a hearth). When the contents of the pans are raised and light, put them in two buttered loaf-pans.

Bake in a moderate oven, no more than 300-F or 148-C degrees, until a test straw comes out clean. Cut into slices, with the loaf left standing. Serve warm.

Warning! Real Sally Lunn never uses sugar or spice.

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