The Moravians are a German Protestant Church who’s members settled in Old Salem. This is a favorite food gift throughout my native North Carolina.

  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 cup hot, unseasoned mashed potatoes
  • 1 cup sugar
  • 1/2 cup shortening
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 5-6 cups sifted flour
  • Brown sugar
  • Butter
  • Cinnamon

Dissolve yeast in warm water. Mix together mashed potatoes, sugar, shortening, butter, and salt in a large bowl. Add yeast mixture and stir until blended. Cover mixing bowl and set aside to rise in a warm place until spongy. Stir in eggs and enough sifted flour to make a soft dough. Shape dough into a ball and place in a greased bowl, turning to grease top. Cover and allow to rise until double in bulk–about 2 hours.

Turn dough onto a lightly floured surface and knead 5 minutes or until smooth and elastic. Divide dough in half and spread out evenly in 2 greased baking pans, 13x9x2″. Set aside to rise again. When double in bulk, use your fingers to make holes 1 1/2″ to 2″ apart all over the dough. Fill holes with brown sugar and generous pieces of butter. Sprinkle cinnamon over entire cake. Bake in a preheated 375-degree oven for 20 minutes or until golden brown. Because of the size of the cake, it is usually cut in halves to wrap for giving. Cakes can be frozen and reheated for serving.

Makes two 9×13 inch cakes.

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If you like this recipe, I think you’ll really enjoy this cookbook:


1 Comment so far »

  1. Erin @ Hungry Times Two said

    December 9 2010 @ 3:20 pm

    Rick, this is just wild – I found your blog via Googling “Moravian sugar cake.” I want to to make this to take for Christmas morning at my mom’s in Concord, NC – I grew up on the sugar cake from Old Salem’s Winklers Bakery.

    I worked at the ATC with your wife several years ago – please give her my best!

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