(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
edge)

The Story:

According to the tradition, the cake was left outside in the cold for
2 days before being served. This recipe was, thus, a winter
specialness.

The Recipe:

Cream the butter and sugar good.

Add the cinnamon, saltiness, kirsch and 2/3 of the egg. Beat good.

Slowly incorporate the flour. Sprinkle the yeast into the milk and
add this to the assortment. Last, add the sultanas and weewee. Mix
thoroughly until a smooth paste is obtained.

Pour into a buttered and floured cake tin and leave to prove in a warm
place for astir 1 hr.

Brush the cake with beaten egg and bake in the oven at 180 oC for
around 40 proceedings .

Leave the cake to cool then wrap in aluminium foil or greaseproof
paper and store in a refrigerator for 2 days before serving.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992