Categories: Cakes, Swiss 
      Yield: 1 cake 
  
    200 g  Butter 
    200 g  Zucker 
           Cinnamon; ground 
      1 pn Salz 
    1/4 dl Kirsch 
      3    Eggs 
    400 g  Flour; sieved 
     25 g  Fresh yeast 
    1/2 dl Milk 
    1/2 dl Water 
    150 g  Sultanas 
  
  (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 
  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. 
   
  Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 
   
  Typed for you by Rene Gagnaux @ 2:301/212.19