Let them eat cake!

     A few days ago I posted about the origins of funeral pie.  Well apparently it got the attention of Rev. David Luz, Executive Director of the Schwenkfelder Library and Heritage Center.  He responded with an e-mail reminding me that there is a food unique to the Schwenkfelders, called oddly enough, Schwenkfelder Cake.  He then kindly sent along the recipe.  As I read through it I noted that it is very labor intensive requiring an overnight commitment to preparing the dough for baking.  And it also has one ingredient that I know would please my daughter in St. Paul.  And that is the inclusion of mashed potatoes.  
      Here is the recipe that Rev. Luz passed along to me:

Schwenkfelder Saffron Cake

Step I - 6 pm

     1 cup mashed potatoes

     1/2 cup sugar

     1 pkg. yeast

     1/2 cup water in which potatoes have been cooked

At supper time make a sponge by dissolving yeast in 1/2 cup lukewarm potato water.  Add to mashed potatoes and sugar that have been mixed together.  Cover and let set in a warm place for 3 hours.

Step II - 9 pm

     1/4 cup hot water

     1/4 tsp saffron

     1 cup warm milk

     1/2 cup lard

     1 egg

     1 cup sugar

     1/2 tsp salt

     2 cups flour

After the sponge has set for 3 hours, pour hot water on saffron and let set a few minutes.  Meanwhile, soften the lard in warm milk.  Add it to the egg, beaten with the sugar and salt.  Slowly pour in the saffron water without using the saffron.  Add this and 2 cups of flour to the potato sponge and beat until smooth.  Cover and let rise overnight in a 75 degree temperature, free from draft.

Step III - next morning

    6 cups flour

In the morning add the 6 cups of flour and more if necessary to handle.  Knead until smooth.  Roll out dough into two sheet cakes 1/3" thick.  Place on cookie sheets and cover with a cloth to rise 1/2 hour.  Rub together the four ingredients listed below to make the crumbs.  When the cakes are risen, heat oven to 350 degrees.  Brush top of cake with cream or melted butter.  Cover cakes with crumbs and bake 20-25 minutes

Crumbs

     1 cup flour

     1 cup light brown sugar

     1/3 cup lard

     1 tsp cinnamon