Lititz, PA was founded in 1756 as a closed Moravian community and remained that way for 100 years. The town is built around the Moravian Church Square and while it now hosts many religions the Moravian Star and Moravian food dominate. While not Moravian, our family enjoyed Moravian Sugar Cake as a special treat. We always got ours from Katie Ditzler and it arrived still warm. It had to be eaten within a couple days and it was always best when dunked.
Scald the milk by heating to 180 degrees F (82 C). Use a candy thermometer or note when small bubbles begin to form along the edges of the pot or pan. Stir constantly during the process to avoid curdling or burning.
Cream potatoes, shortening, sugar, salt and eggs.
Dissolve yeast in lukewarm water, allow milk to cool to lukewarm and add to mix.
Add mixtures together then add 7 cups Flour..
Put on a board and knead a little.
Place in a bowl, cover with a cloth and allow it to rise.
Place on tray and allow to rise about 1-1/2 more hours.
Make indentations in dough to allow butter and brown sugar to pool.
Spread top with 1/4 pound of butter.
Make crumbs with 1 pound Dark Brown Sugar, 1 cup Flour, 1/4 pound butter and cinnamon to taste and sprinkle over top.
I'm pretty sure this recipes makes 2 large sugar cakes! I loved fresh Moravian Sugar Cake from Mrs. Ditzler when growing up in Lititz. A friend is trying the recipe out to see if it needs and additions or corrections. Will let you know.