Ingredients
- 1 1/2 C Butter
- 1 1/2 C Milk or Sour Cream
- 4 Cakes Yeast
- 1 1/2 C Warm Water
- 3/4 C Sugar
- 3 tsp Salt
- 4 Eggs - beaten
- 10 - 12 C Flour
- Cherries - (Dried or Maraschino) or Raisins
Servings:
Instructions
- In sauce pan - heat butter and milk or sour cream. Cool to luke warm
- Soften yeast in warm water
- Add yeast to butter and milk mixture
- Add sugar, eggs, salt and raisins or cherries
- Mix well
- Gradually add 10 - 12 Cups of flour to form a stiff dough
- Knead well
- Let rise until double
- Divide into 9 pieces for 1 lb coffee cans or two large pieces for large cakes (13 x 9) - for pull-aparts, use 8 tin foil lined cake pans or an angel food tin.
- For coffee cans - bake at 350 for 30minutes
- For large cakes - bake at 350 for 30 minutes
- For pull-aparts - bake at 350 for 35 minutes
- For Angel Food tin - bake at 350 for 65 minutes
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