Complaint by Numbers

Placek! | June 13, 2008

I found placek recipe online, and adapted it to better suit my memory of what was made back home. I won’t lie, it tastes fantastic. While this recipe isn’t completely traditional (usually, you’d make a dough “sponge” first), it gets the job done fast (besides, I didn’t have enough yeast for the other recipe). I’m hoping my cook book arrives soon. I’d love to find some variations on placek, and perhaps try out some babka (which is a bit dense– more cakey than bready, to use the technical terms).

The hubby isn’t Polish (his family is Scottish), and so placek was a new concept for him, but was he ever thrilled to try some. It’s been declared a new staple in our house (or rather, tiny apartment). Pictures and the recipe after the jump.

Placek Swiateczny:

  • 5 eggs
  • 2 1/2 c. all-purpose Flour
  • 1/2 tsp. salt
  • 2 c. confectioner’s sugar 
  • 1 c. softened butter
  • 2 tsp. baking powder
  • the zest of one orange
  • 1 tsp. vanilla extract
  • 1 c. golden raisins
  • 3 tbs. vodka

Preheat oven to 350 degrees F. Beat eggs with sugar for about five minutes, or until the mixture is a little frothy and bubbly. Toss raisins with 2 tablespoons of flour. Mix remaining flour with baking powder and salt. Cream together the butter, orange zest and vanilla extract until fluffy. Gently mix in vodka to avoid splashing. If this does not completely incorporate, do not worry. Beat the egg mixture for another minute to regain a bit of the fluffiness. Next, add the egg mixture gradually to the butter mixture, beating constantly. Add the flour mixture and beat for a few more minutes. Fold fruit mixture into the batter. Turn into a greased and floured 9x5x3-inch pan or a 1 1/2 quart ring mold. Bake at 350 degrees F. for 50 minutes to an hour. Cool cake in pan on wire rack for ten minutes, then turn cake out onto rack and cool completely.

 

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