By Martha A. Simpson, D.O., M.B.A.
Associate Professor of Family Medicine
Ohio University College of Osteopathic Medicine

HOLIDAY RX FROM CHEF SIMPSON: MORAVIAN SUGAR CAKE

In what has become an annual tradition, I’m doing something a bit different with today’s column. This time of year -- with the Christmas, Hanukkah and New Year's Day celebrations approaching -- is busy for everyone. The students, faculty and staff here at the Ohio University College of Osteopathic Medicine are looking forward to taking a break from their regular work routine. I thought that you, my readers, might feel the same way and be ready for a break from my usual treatise on the diagnosis and treatment of illness. So, the following is the recipe for a dish that is a special holiday treat.

Last Christmas I got a wonderful gift of homemade cake from my co-worker, Chris. It was a Moravian Sugar Cake. It was truly delicious and she shared the recipe with me, so I served it to my family on Christmas morning. It’s not hard to make, but it’s best to start the process on a day when you know you’ll be home, since it’s really a bread that rises several times.

This treat is so named because it is traditionally baked during the Christmas season by members of the Moravian Church. This Christian denomination, founded in 1457, had its origin in ancient Bohemia and Moravia, which are now parts of the Czech Republic. The Moravian Church is also known as the Unity of the Brethren and has members throughout the world.

Ingredients for cake:

• 1 pkg dry yeast dissolved in 1/3 cup warm water plus 1/2 tsp sugar • 2/3 cup shortening • 1 cup white sugar • 1 cup mashed potatoes • 2 tsp salt • 2 eggs • 1 cup warm milk • 6 cups all purpose flour

First, dissolve yeast in water and sugar and set aside -- it will foam up.

Mix sugar and shortening. Add mashed potatoes, salt and two eggs. Add milk. Mix in about one half of the flour, then the yeast mixture and blend well. Add remainder of flour. Let it rise until doubled in size. Stir the dough; then let it rise a second time.

At this point you can make one large cake in an 11 x 17 inch pan, or several smaller cakes in pie plates or even small loaf pans. Smooth out the top with your hands covered in a little bit of oil. Sprinkle a little white sugar on the cake(s) and let rise again until about doubled.

Ingredients for topping

• 2 cups brown sugar
• 2 tablespoon flour
• 1 teaspoon cinnamon
• 1 stick butter or margarine

Blend these ingredients together. Make holes in the top of the cake -- I use my finger. Spread this mixture on top of the cake or cakes, being sure the holes are filled.

Bake for about 20 to 25 minutes at 350 degrees.

Enjoy.

Family Medicine® is a weekly column. To submit questions, write to Martha A. Simpson, D.O., M.B.A., Ohio University College of Osteopathic Medicine, P.O. Box 110, Athens, Ohio 45701, or via e-mail to readerquestions@familymedicinenews.org. Medical information in this column is provided as an educational service only. It does not replace the judgment of your personal physician, who should be relied on to diagnose and recommend treatment for any medical conditions. Past columns are available online at www.familymedicinenews.org.