After some time of finishing up school with the kids, a stomach virus blasting its way through 3 of us, and just all around busyness, I am finally able to post this recipe. I have tried this recipe and I can attest that it is not only delicious, but according to the experienced taste buds of my husband, it came out just right. Hopefully if you try it, you can really taste the family history and love that goes into this yummy treat.
I am also including a just lovely picture of William and Rose (Krall) Schwind on their wedding day. This day was momentous, as it led to many beautiful generations of this Krall-Schwind amalgamation that eventually created my precious husband. And then, my precious children. Please enjoy this love filled coffee cake, and thank the Lord that, even if you didn't have a Polish grandmother, you can eat like you did!!!
Placek
2 c. milk
1 stick butter
Step 1. Scald milk, and then cool. Add butter to cooling milk to soften.
1/4 c. warm water
2 pkgs. dry yeast
1 Tbsp. sugar
Step 2. Mix and put into a warm place. It should more than double.
1/2 to 1 cup raisins
Step 3. Place raisins in a bit of warm water to soften and plump up raisins and set aside.
6 eggs
1 1/2 cups sugar
2 tsp. salt
2 tsp. vanilla
1 grated orange rind and juice of orange
2 tsp. lemon juice
8 c. flour
Step 4. In a large bowl, mix eggs, sugar, salt, vanilla, orange rind and juices. Add yeast mixture and drained off raisins. Alternate flour and milk to the mixture. Mix well. Put batter into a large buttered bowl or pan. Place in a warm, draft free place, covered, until it doubles in size. Will take around 2 to 2 1/2 hours. Punch down and put into 3 buttered and floured loaf pans. Fill pans half full with batter. Cover with topping (see below) and let rise again until pan is full. Bake 350 degrees for 30-35 minutes. It is done when a toothpick comes out clean.
Topping Recipe:
4T. butter
1/2 c. sugar
4 T. flour
Mix well. Should be crumbly.
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