Aunt Vi’s Easter Bread (Casadilla)
Makes 1-2 cakes
10 cups white all purpose flour
2 cups sugar
½ tsp salt
2 packages yeast (dissolved in tepid water)
12 eggs (scrambled a little)
¾ cup shortening (you may use Crisco)
Vanilla, Lemon & Almond extracts – 1 tsp each
1 Tbs. anisette
Confectioner’s sugar (and water by tablespoon to create thick liquidly frosting texture)
Mix together dry ingredients – make well in center. Add dissolved yeast. Gradually bring in the dry ingredients and blend – add eggs and shortening, and then extracts and anisette. Combine and mix very, very well. Did you hear me, I said very well. The dough will be very sticky. Prepare your greased pans (I use bundt pan style pans). Cover with warm blanket and allow to rise for approximately 6 – 7 hours. This is very important: when the dough has doubled, you must immediately bake them. Preheat oven to 325 degrees.
Let bake for 45 – 50 minutes until the cake is golden color. Let cool and remove from pans.
Frost cakes with icing and sprinkles. Let dry completely before covering with saran wrap. Buona Pasqua