Instructions: 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

The Story:
According to the tradition, the cake was left outside in the cold for 2 days before being served.

This recipe was, therefore, a winter speciality.

The Recipe:
Cream the butter and sugar thoroughly.

Add the cinnamon, salt, kirsch and 2/3 of the eggs. Beat thoroughly.

Slowly incorporate the flour. Sprinkle the yeast into the milk and add this to the mixture. Finally, add the sultanas and water. Mix thoroughly until a smooth paste is obtained.

Pour into a buttered and floured cake tin and leave to prove in a warm place for about 1 hour.

Brush the cake with beaten egg and bake in the oven at 180 oC for about 40 minutes .

Leave the cake to cool then wrap in aluminium foil or greaseproof paper and store in a refrigerator for 2 days before serving.

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