Recipes > Desserts > Ratan Kuchen

Ratan Kuchen


  • 1/2 pound butter
  • 1 pint milk
  • 4 eggs
  • 1 cake yeast
  • 3/4 cup seedless raisins
  • 1/4 pound blanched almonds (split)
  • 1 cup sugar
  • 1 pinch salt


Soak yeast in a little warm water and some of the milk 10 minutes, then set a sponge and let it stand about 1 hour (before breakfast); cream butter; add sugar and beat thoroughly; beat the 4 eggs light and add gradually to creamed butter and sugar; now add the other 1/2 pint of milk.

Beat well and add the raisins, dredge with a little flour; now add sponge and beat all thoroughly for 1/2 hour till it drops from the spoon a little thicker than a sweet cake.

Grease your pan with butter and take the split almonds and stick them on the side of the pan. Bake nearly an hour.

This makes 2 small cakes or one large one. Very fine German Coffee Cake. You should use a pan with a tube in the center.


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The Suffrage Cook Book (1915).

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