{"id":7400,"slug":"plain-bunt-or-napf-kuchen","title":"PLAIN BUNT OR NAPF KUCHEN","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cake compressed yeast","a pinch of salt","one tablespoon of sugar","about two tablespoons of lukewarm water","two and one-half cups of flour","a scant cup of lukewarm milk","one-half cup of butter","three-fourths cup of powdered sugar","three eggs","the peel of a lemon or an orange","blanched almonds (optional)"],"ingredients_norm":["cake compressed yeast","salt","sugar","lukewarm water","and half cups of flour","scant cup of lukewarm milk","butter","fourths cup of powdered sugar","egg","peel of lemon or orange","blanched almond"],"steps":["Take one cake compressed yeast, add a pinch of salt, one tablespoon of sugar, and about two tablespoons of lukewarm water.","Stir the yeast until it is a smooth paste and set it in a warm place to rise.","Sift two and one-half cups of flour (use the same size cup for measuring everything you are going to use in your cake).","Make a depression in the centre, stir in the yeast and a scant cup of lukewarm milk, make batter, and let it rise until you have prepared the following.","Rub one-half cup of butter and three-fourths cup of powdered sugar to a cream, just as for cup cake.","Add gradually one egg at a time, using three altogether, and stirring all the time in one direction.","Work in the risen batter two or three spoons at a time between each egg.","Grate in the peel of a lemon or an orange.","Butter the bunt-form well (do this always before you begin to work).","Blanched almonds may be set in the grooves of the cake-form after buttering it.","Put in the dough, set it in a warm place and let it rise for an hour and a half or two hours.","Bake in a moderate oven one full hour, covered at first."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w62:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2042f9e19ffefabc0c247b324579bcb0c70a0eff6bf46ab2a8b21eb0642ea1f2","created_at":"2026-08-02T16:59:57Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/plain-bunt-or-napf-kuchen"}