A traditional Polish bread.

-- Serves
2 cups all-purpose flour
1/3 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/2 cup milk
1/4 cup butter or margarine
3 egg large
1/4 cup mixed candied fruits*
1/4 cup raisins
Rum Syrup
1/2 cup sugar
1/3 cup water
2 teaspoons rum flavor
Rum Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon rum flavor

In large bowl, combine 3/4 cup flour, sugar and undissolved yeast. Heat milk and butter until very warm (120 to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make thick batter. Cover; let rest 10 minutes.

Stir batter down; stir in candied fruits and raisins. Turn into greased and floured 2-quart tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Bake at 350oF for 35 to 40 minutes, or until done. Before removing from pan, immediately prick surface with fork. Pour Rum Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. Drizzle  with Rum Glaze.

To make the Rum Syrup:  combine sugar and water in a saucepan Bring to a boil, stirring constantly. Add rum flavor.

To make Rum Glaze, combine powdered sugar, enough milk to make desired consistency and rum flavor. Stir until smooth.

* If mixed candied fruits are not available, you may substitute 1/4 cup dried mixed fruits or double the amount of raisins (1/2 cup) in the recipe.

Total Time
Rise Time 1-1/2 hours
Bake Time 30 to 35 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1 slice (1 / 12 of recipe), 3 ounces
Calories  240
Fat / Lipides  6 g
Saturated / saturés  3 g
Carbohydrate / Glucides  43 g
Fibre / Fibres  1 g
Sugars / Sucres  26 g
Cholesterol / Cholestérol  65 mg
Protein / Protéins  5 mg
Sodium  65 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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