Saturday, August 18, 2012

Old Fashion Sally Lunn Cake

1 cup scalded milk
1/2 cup sugar
2 tsp salt
1/2 cup melted butter
1/2 cup warm water
1 pkg dry yeast
3 eggs, beaten
5 cups sifted all-purpose flour
1/2 tsp nutmeg
3 pints fresh strawberries
Whipped cream for serving

In a medium bowl combine the milk, 1/4 cup of the sugar, salt, and melted butter and cool to lukewarm.

In a large mixing bowl, combine the warm water and yeast and stir until the yeast is dissolved.  Add the milk mixture and eggs, mixing well.  Beat in the flour gradually until smooth.  Cover and let rise in a warm place for an hour or until doubled in bulk.  Stir down and turn into a greased and sugared 10-inch tube pan.  Cover and let rise for about a half hour until doubled in bulk.  Mix the remaining sugar and the nutmeg; sprinkle over the top of the cake.  Bake in a 400 degree oven for 40 minutes.  Remove from oven and cool for 5 minutes in the pan.  Remove from the pan and mound the strawberries in the center.  Serve with the whipped cream.  8-10 servings.

No comments: