Amish Cakes

Recipe from

Oxmoor House


1 package dry yeast
1 cup warm water (105° to 115°)
1/2 cup lard
1/2 cup sugar
3 eggs
1 teaspoon salt
5 cups all-purpose flour
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
1/2 cup pecans, chopped


Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.

Cream lard; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in dissolved yeast, salt, and enough flour to make a soft dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 1 hour.

Punch dough down. Divide dough into 3 equal portions, shaping each portion into a ball. Place each ball in a greased 9- inch pie pan. Press lightly with fingertips to form a large bun. Cover and repeat rising procedure 1 1/2 hours.

Combine brown sugar and cinnamon; cut in butter until mixture resembles coarse meal. Stir in pecans. Sprinkle mixture evenly over the buns. Bake at 350° for 30 minutes.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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