Christmas bread
MAKES 6 MINI LOAVES
OR 1 LARGE LOAF
5 eggs
2 cups confectioners' sugar, plus more for topping, if desired
2-1/4 cups all-purpose flour, divided
3/4 cup finely chopped walnuts
2/3 cup raisins
4 ounces candied orange peel, finely chopped (colored portion only)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine (room temperature)
1 tablespoon grated lemon peel (colored portion only)
1 teaspoon vanilla extract
3 tablespoons vodka or brandy
Preheat oven to 350 degrees. Grease and line with parchment six mini loaf pans; set aside.
Beat eggs with sugar 5 minutes at high speed of electric mixer.
Mix 2 tablespoons flour with nuts, raisins and orange peel. Mix remaining flour with baking powder and salt.
Beat together butter, lemon peel and vanilla extract until fluffy. Beat in vodka. Add egg mixture gradually, beating constantly. Add flour mixture and beat 5 minutes. Fold in fruit-nut mixture. Place in prepared pans.
Bake for 25 to 30 minutes, or until done. Remove from oven and cool in pan on wire rack 10 minutes. Turn cake out onto rack; cool completely.
Wrap in plastic wrap. Store 1 or 2 days to mellow. Sprinkle with confectioners' sugar.
Culinary Arts Institute Polish Cookbook, courtesy of Polish Museum of America