All Souls’ Cake

• unsifted flour, more if needed5 1⁄2 cups
• sugar↗1⁄2 cup
• salt↗1⁄2 teaspoon
• active dry yeast (2 pkg.)↗2 tablespoons
• milk↗1⁄2 cup
• water↗1⁄2 cup
• hard margarine or 2/3 cup butter↗2⁄3 cup
• eggs, at room temperature↗4
• anise extract↗1 teaspoon
• orange extract↗1 teaspoon
• egg, beaten↗1

Step-by-step instructions

1. 1

   Mix 1 cup flour, 1/2 cup sugar, salt and undissolved yeast thoroughly in large bowl.

2. 2

   Combine milk, water and margarine in saucepan; place over low heat until liquids are warm. Margarine does not need to melt. Add to dry ingredients gradually; beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Add 4 eggs, anise and orange extracts and 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Cover; let rise in warm place free from draft for about 1 hour or until doubled in bulk. Stir down. Turn out onto lightly floured board; divide in half.

3. 3

   Shape each half into ball, reserving about 1/4 cup dough from each half for trim. Place balls in 2 well greased 8-inch round cake pans. Make four 3-inch bone shapes, four 1 1/2 inch tears and 1 round ball about 1 inch in diameter from EACH HALF of reserved dough.

4. 4

   Place ball on top center of dough; arrange tears and bones around side. Cover; let rise in warm place free from draft for about 1 hour or until doubled in bulk. Brush lightly with beaten egg, keeping egg from dripping onto side of cake pan; sprinkle dough with sugar. Bake in preheated 375°F degree oven on lowest rack position for about 25 to 30 minutes, or until done. Remove from pans; cool on wire rack.

5. 5

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