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“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
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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.
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