Egg Cake

This traditional Egg Cake is a decadent, yeast-raised dessert that balances richness with fruity sweetness. Infused with orange liqueur, fresh citrus zest, and vanilla, the dough is studded with currants, raisins, and golden raisins for bursts of flavor in every bite. The texture is tender yet substantial, distinct from standard butter cakes, offering a unique chewiness similar to a sweet bread. It pairs beautifully with the included buttery cinnamon swirl topping, adding a warm, spiced finish.

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 1

Calories: 308

Dietary: Vegetarian

Description

This traditional Egg Cake is a decadent, yeast-raised dessert that balances richness with fruity sweetness. Infused with orange liqueur, fresh citrus zest, and vanilla, the dough is studded with currants, raisins, and golden raisins for bursts of flavor in every bite. The texture is tender yet substantial, distinct from standard butter cakes, offering a unique chewiness similar to a sweet bread. It pairs beautifully with the included buttery cinnamon swirl topping, adding a warm, spiced finish.

Directions

1
Place yeast in a small bowl and pour warm water over it. Stir gently to dissolve, then let stand for 2 to 3 minutes until foamy.
2
In a small saucepan, heat milk until scalding. Remove from heat and stir in 1 cup of softened butter until melted. Let cool until lukewarm.
3
In a large mixing bowl, beat 5 eggs and 4 egg yolks with an electric mixer on medium speed until thick and pale.
4
Add white sugar and salt to the egg mixture and beat until well combined.
5
Stir in vanilla extract, orange liqueur, and the grated zest of 2 oranges and 1 lemon.
6
Pour in the yeast mixture and beat briefly to combine.
7
Gradually beat in 4 cups of all-purpose flour.
8
Alternately add the lukewarm milk-butter mixture and the remaining 4 to 5 cups of flour, beating on medium speed until a soft dough forms. Add extra flour if the dough is too sticky.
9
Mix in the currants, raisins, golden raisins, and 1 cup of chopped slivered almonds.
10
Turn dough onto a floured surface or into a large bowl and knead for 8 to 10 minutes until smooth and elastic.
11
Place dough in a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 2 hours, or until doubled in size.
12
Punch down the dough, re-cover, and let rise again for about 1 hour.
13
Preheat oven to 350°F (175°C). Butter three angel food cake pans or bundt pans.
14
Divide the dough evenly among the prepared pans.
15
In a small bowl, combine 1 cup flour, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, and 4 tablespoons softened butter. Mix to form small crumbly pieces.
16
Sprinkle the cinnamon-sugar-butter mixture evenly over the dough in each pan.
17
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
18
Cool in pans for 10 minutes, then invert onto wire racks to cool completely before serving.

Nutrition Facts

Servings 1 cups

Amount Per Serving
Calories 308kcal

% Daily Value *
Total Fat 10.4g16%
Saturated Fat 2.6g13%
Cholesterol 24mg8%
Sodium 600mg25%
Total Carbohydrate 49g17%
Dietary Fiber 2.3g10%
Sugars 23g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, yeast cake, fruit cake, raisin bread, orange liqueur, currants, golden raisins, cinnamon topping, sweet bread, holiday dessert, butter cake, vanilla, citrus zest, baked goods, traditional recipe, rich dessert, yeast dough, fruit filled

Read it online: https://www.chefs-mate.com/recipe/egg-cake-54/