Brunekager (Brown Cakes)
1 cup butter
1 cup sugar
1 cup syrup (scant measure)
2 tbsp. molasses
1 egg, unbeaten
Sift together
4 cups flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp each: cloves, nutmeg,ginger
Cream the butter and sugar together. Add the egg, syrup and molasses and mix well. Gradually blend in the flour, adding more if needed to make a stiff dough. Make into small rolls and place in the refrigerator overnight. Slice thin and bake at 275F until light brown.
Bundkuchen (Coffee Cake)
4 cups flour, sifted
3 egg yolks, well beaten
3/4 cup sugar
1 compressed yeast cake
1 1/2 cups melted butter
1 1/2 cups milk, warmed
1/2 cup almonds, blanched and chopped
Break the yeast into the warm milk and let stand until it begins to foam. Add the eggs, sugar and butter. Gradually mix in the flour and beat for ten minutes. Let rise two hours. Again beat for ten minutes. Line a well-buttered pan with the nuts. Pour in the batter and let rise to double the bulk. Bake at 400F for about forty-five minutes. Cut into small squares and serve warm with afternoon coffee.
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