Polish Easter Cake

• Cake:
• 1/2 cup milk
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup butter
• 1/4 cup warm water
• 1 package active dry yeast
• 2 eggs, beaten
• 2 1/2 cups all-purpose white flour
• 1/4 teaspoon lemon peel
• Optionally:
• 1/2 cup chopped almonds
• 1/2 cup raisins
• Some candied cherries
• Icing:
• 1/2 teaspoon lemon peel
• 1 cup confectioners' sugar
• 1 tablespoon milk

1. Heat milk almost to boiling, stir in sugar, salt and butter, and cool to lukewarm. Pour lukewarm water into a large bowl. Sprinkle yeast over water; stir until dissolved. Add milk mixture, eggs and flour; beat vigorously for 5 minutes. Cover and let rise in warm place, free from draft, for 1 1/2 hours or until doubled in bulk. Punch dough down; mix in half of the lemon peel and the almonds and raisins if desired.
2. Pour dough into greased and floured 1 1/2-quart casserole. Let rise for 1 hour. Bake at 180u0b0C (350u0b0F) for 50 minutes; let cool in pan for 20 minutes.
3. To make the icing, beat together the confectioners' sugar and the tablespoon of milk. Drizzle glaze on top of the cake, and sprinke with lemon peel.
4. Garnish with candied cherries.

milk, granulated sugar, salt, butter, warm water, active dry yeast, eggs, allpurpose, lemon peel, almonds, raisins, candied cherries, icing, lemon peel, sugar, milk

Taken from www.epicurious.com/recipes/member/views/polish-easter-cake-50133004 (may not work)