10 nov

Wreath Cake

Mrs DG Munro, Nevertire Branch

MAKES ONE 22 CM CAKE

1 sachet dried instant yeast

60 ml (¼ cup) lukewarm water, plus 250 ml (1 cup)extra

600 g (4 cups) plain flour

1 teaspoon salt

165 g (¾cup) caster sugar

2 teaspoons vanilla essence

2 eggs

100 g butter, softened

170 g (1 cup) sultanas

100 g (½ cup, lightly packed) brown sugar

1 teaspoon ground cinnamon

Lightly grease and flour an 18 cm, 2.5 litre (10 cup) capacity kuglehopf tin.

Sprinkle the yeast over the water in a large bowl with a pinch of sugar and stand for 5 minutes, or until foamy. Add the extra water with the flour, salt, sugar and vanilla and stir to form a rough dough.

Using a dough hook on an electric beater, beat in the eggs and 60 g of the butter. Knead until a smooth, elastic dough forms.

Place the dough in a large greased bowl, cover it with plastic wrap and leave to stand in a draught-free place for 1 hour, or until the dough has doubled in bulk.

Knock the dough back and turn it out onto a lightly floured surface. Roll out into a rectangle about 32 x 25 cm. Spread over the remaining butter and scatter over the sultanas, brown sugar and cinnamon. Roll up like a swiss roll, pinching the seam to seal. Place in the tin, seam side up.

Cover with a tea towel and stand in a draught-free place for 1 hour, or until the dough has risen to the top of the tin.

Preheat oven to 170°C.

Bake the cake for 50 minutes, or until a skewer inserted in the centre comes out clean. Turn the cake out onto a wire rack to cool.