2 1/2 sticks butter
2 1/4 c. milk
1 1/2 c. sugar
12 egg yolks
1 scant tsp. salt
1 tbsp. brandy
2 sm. cakes yeast 1 c. raisins (optional)
6 c. flour

Heat butter and 2 cups of the milk almost to a boil. Beat egg yolks until thick, add sugar and beat well, then add the hot butter and milk. Beat until lukewarm. Add salt and brandy. Dissolve yeast with 2 tablespoons sugar and 1/4 cup lukewarm milk. Add to the egg mixture. Add raisins and flour and beat until smooth. An electric mixer can be used. Let rise for 1 hour; punch down and let rise again for 1 hour. Grease loaf pans or molds. Pour in the batter and top with crumbs (to make crumbs, combine 2 cups flour, 1 cup sugar, and 1/2 cup butter. Makes enough for several Placeks).

Bake at 375 degrees for 30 to 45 minutes, depending on size of pans used. OR bake until done. Test center with toothpick. If dry, the cake is done. Recipe makes 2 larger loaves and 3 small ones. You can wrap the baked placek in aluminum foil and store in freezer. Leftover egg whites can be frozen and used another time to make meringues, macaroons or angel food cakes.