Bohemian Coffee Cake –
Genevieve Oneth’s recipe (El Reno, Oklahoma), which she copied down from the radio in 1950 and which is now a family Christmas tradition for all her descendents:
8 cups of flour
5 eggs (well beaten)
1 cup of cream (heated)
1 ounce of yeast (dissolved in 1/4 cup of water)
1 cup of butter
1 cup of sugar
1 cup of milk (scalded; cool)
1/8 teaspoon of mace
1 tablespoon of grated lemon rind
2 teaspoons of salt
1 cup of raisins
1 cup of nuts (preferably almonds)
Blend flour and butter (as for pie crust), add eggs, add sugar to cream (heated). Soak yeast in 1/4 cup cold water then add to cool milk. Add balance of ingredients except raisins, nuts, and lemon rind. Let rise 1 and 1/2 hours, punch down. Add remaining ingredients and let rise again. Then roll dough 1/2 thick, cut into nine strings. Twist four together, braid three, and twist two. Plat on top of each other. Let rise a little while, brush with egg beaten with cream added. Put on a baking sheet and bake 1 1/4 hours (75 minutes) at 300 degrees. Glaze while still warm with a thin icing of powdered sugar and cream. Decorate with candied fruit if desired. Yields two large or four small cakes.
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