Genevieve Oneth's Bohemian Coffee Cake recipe

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.

Oh, and if you need a gift for a student, try OUTWITTING COLLEGE PROFESSORS, 4th Ed, from createspace, kindle, smashwords, or nook, or other Janovy books on those sites.