7 tablespoons butter
1 cup lukewarm milk
2¼ teaspoons (1 packet) yeast
⅔ cup raisins
½ teaspoon salt
½ cup sugar
4 cups flour
2 tablespoons cold coffee
1½ tablespoons sugar, pearl or confectioner’s
bread maker (optional)
Serves 8. Takes 2 hours.
PREPARATION – CAKE
Add butter to pan. Melt butter using medium heat. Add milk. Stir gently until well blended. Add in yeast, stirring gently as you do so. Mix gently until yeast dissolves. Add raisins, salt, and sugar. Mix until well blended. Add flour. Knead with bread maker or by hand for 10 minutes or until you get a smooth dough.
Place dough on flat surface, cover with towel, and let stand for 45 minutes. Preheat oven to 390 degrees 15 minutes before dough has finished standing. Spray bread ban with no-stick spray. Add dough to bread pan. Spread coffee on top with brush. Sprinkle with sugar. Bake at 390 degrees for 35 minutes or until a toothpick inserted into the middle of the cake comes out clean.
1) The fierce Vikings of old loved cakes, particularly this cake. They got a might testy, particularly when they didn’t get their favorite dessert. Indeed, the Vikings were apt to loot whole cities when in such a mood. What towns did the berserk Norsemen target? Why, the ones with lots and lots of flour and milk, of course, there being no wheat fields or cowherds in icy, cold Greenland.
2) Why didn’t the Vikings simply move to mainland Europe where there were wheat and cows in abundance? Why not set up cake bakeries there? Because all the great Viking cake makers would only live in Greenland. Something about being able to always step out into cold Arctic air after a long day working beside hot ovens. So you can see, if air-conditioned kitchen had been available in the ninth century, there were have been no Fury of the Norsemen. Something to chew on.
– Paul De Lancey, The Comic Chef