Total TimePrep: 25 min. + chilling Bake: 1 hour + cooling
This is a wonderful recipe and a great nut BREAD as one of the reviewers called it. My heritage is Croatian and Slovenian so I have been making this for years using the recipes from my grandmothers. I will say that anyone saying it was too dense, heavy or whatever term used can be right. For some reason at times when using dry yeast this will happen. The best yeast to use when making this nut bread/cake is the good old fashion cake yeast. It can be baked in anything from an angel food cake pan, a loaf pan, a cast iron skillet or an 8x13 pan. Very good recipe. This can also be made into a bread/cake filled with raisins or a combination of nuts and raisins.
What are the baking pan options to use to create the ring shape in the photo?
So gkad found this! Lost my Slovenian mother's recipe for this Potica Cake. I too was raised in and around Rock Springs, WY and still have relatives there (no Slovenians, though).
Is the second rise missing? I made this cake and it is crazy delicious, but I it was flat and dense. Next time I will add a 30 - 60 minute second rise. And there will be a next time, it's addictive :)
This is just like my dear mother-in-law’s recipe, but more detailed. She also used a shot of brandy in the filling. She passed away at 103 years ago and it’s still a family favorite. I’m from Saratoga and agree ... our state is a wonderful melting pot of ethnicities.
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Well worth the time.
Excellent - worth the time to make it and a hit with friends and company
After seeing this I just had to try it. Great flavor and texture. YUM!
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