Read reviews (6)
Rate recipe
“Rock Springs is home to 56 nationalities, and this recipe showcases its Slavic heritage. It’s one of my favorite ethnic holiday treats.” —Rachelle Stratton Rock Springs, Wyoming
Nutritional Facts 1 slice equals 509 calories, 26 g fat (11 g saturated fat), 92 mg cholesterol, 182 mg sodium, 66 g carbohydrate, 4 g fiber, 8 g protein.
Originally published as Poteca Cake in Taste of Home December/January 2011, p107
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Dec. 10, 2012 by TomBrennnan
Well worth the time.
Reviewed on Dec. 14, 2011 by Patty Raker
Excellent - worth the time to make it and a hit with friends and company
Reviewed on Dec. 07, 2010 by jane948
After seeing this I just had to try it. Great flavor and texture. YUM!
Reviewed on Nov. 27, 2010 by Slow Cookin' Mama
Ingredients 1 cup butter, cubed1/2 cup 2% milk3 egg yolks, beaten2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)2-1/2 cups all-purpose flour1 tablespoon sugar1/4 teaspoon saltFILLING:2 cups ground walnuts2 cups chopped dates1/4 cup 2% milk3 tablespoons plus 1 cup sugar, divided1/2 teaspoon ground cinnamon3 egg whitesConfectioners' sugar, optional Directions In a small saucepan, melt butter with the milk; cool. Stir in egg yolks until blended. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; add butter mixture and yeast mixture. Beat on medium speed for 3 minutes (dough will be sticky). Cover and refrigerate overnight. In a small saucepan over medium heat, combine the nuts, dates, milk, 3 tablespoons sugar and cinnamon. Cook and stir until mixture forms a paste. Transfer to a large bowl. In a small bowl, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into nut mixture. Cut dough in half; on a floured surface, roll one portion into a 20-inch square. Spread with half of the filling. Roll up tightly jelly-roll style. Place, seam side up, in a greased 10-in. tube pan. Repeat with second portion; place, seam side down, over the first roll-up in the pan (layers will bake as one loaf). Bake at 350° for 60-70 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings. Nutrition Facts: 1 slice equals 509 calories, 26 g fat (11 g saturated fat), 92 mg cholesterol, 182 mg sodium, 66 g carbohydrate, 4 g fiber, 8 g protein. Poteca Cake published in Taste of Home December/January 2011, p107
Nutrition Facts: 1 slice equals 509 calories, 26 g fat (11 g saturated fat), 92 mg cholesterol, 182 mg sodium, 66 g carbohydrate, 4 g fiber, 8 g protein.
Poteca Cake published in Taste of Home December/January 2011, p107
Reviewed on Nov. 27, 2010 by betijane
I wish to add to my review that this is a holiday bread. I've never heard of it referred to as cake.
In Slovenia this is called potica (po-teet-sa)This is my father's home-land which I visited in 2002. My cousin made it in a large roaster pan with two rolls side by side. I put mine in loaf pans. There are so many variations to making this treat which is always enjoyed by everyone, not just Slovenians.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013