Amish Cakes

Recipe from Oxmoor House

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  • 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


  1. Dissolve yeast in warm water, stirring well. Let stand 5 minutes or until bubbly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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