MORRISTOWN, NJ - Looking for a new dessert to try? How about one that's a cross between a sweet bread and a cake! Try this 19th century recipe from Macculloch Hall. 

Adapted Recipe—Puff Cake

(the original recipe, halved)

1 stick of butter, softened

3 eggs

1 ½ cups powdered sugar

3 cups flour

1 cup milk

Lemon (approximately 2 tablespoons of lemon juice plus zest of lemon)

2 1/4 teaspoons of active-dry yeast

Preheat oven to 375 degrees. Grease a bundt pan. Warm milk to 95-110 degrees and stir in yeast. Let stand for 20 minutes or until it forms bubbles. Sift flour and add flour to powdered sugar. Separate egg whites and egg yolks. Set egg yolks aside. Use an electric hand mixer to beat egg whites until they form peaks and set aside. Combine egg yolks and softened butter with flour/sugar mixture. Mix well. Add lemon juice and lemon zest. Add milk with yeast and fold in egg whites until well combined.  Pour batter into bundt pan, cover with dishtowel, and let rise for 1 hour to 90 minutes in a warm place. Bake for 22 to 25 minutes or until toothpick comes out clean. Allow to cool on baking rack. Serve with powdered sugar, glaze, or jam.

Author : TAPinto Morristown Staff

Source Url : https://www.tapinto.net/towns/morristown/sections/food-and-drink/articles/looking-for-a-dessert-that-s-a-cross-between-a-sweet-bread-and-a-cake-try-macculloch-hall-s-puff-cake

News Source : https://www.tapinto.net/towns/morristown/sections/food-and-drink/articles/looking-for-a-dessert-that-s-a-cross-between-a-sweet-bread-and-a-cake-try-macculloch-hall-s-puff-cake