I make this placek at least once a year and Easter is sometimes the only time.  The recipe came from my Great Aunt Jenny.  I still use the original recipe I got from her in my teenage handwriting on an old Birthday card they had at their home on Cudaback.  Aunt Jenny and Aunt Stella always had time to babysit, always had a candy dish filled with candy, always had the tabletop photo album turned to the picture of you and your siblings when you came to visit and never let you leave with out a 10 dollar bill to “buy yourself a hamburger”.

Placek is usually very dry which makes it unappealing to some people.  This version is a little moister than traditional the Polish bread, but still dense and delicious.  And if it was good enough for Aunt Jenny, it should be good enough for you and your family. 😊

Quick Placek

1/2 c. butter softened

1 1/2 c sugar

2 eggs

4 c. flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 c buttermilk

1 c. yellow raisins

Crumb Topping (mix with your fingers)

1/2 c. flour

1/2 c . sugar

4 tblsp butter

1/2 tsp. cinnamon

Pour boiling water over the raisins and let them soak for 20 minutes, his plumps them up nicely for the bread.  Drain, let dry and cool on paper towels. I blot them too.


Grease and flour 2 loaf pans. Preheat oven to 350 degrees.

Cream butter, sugar and eggs together. Beat well.

Mix the flour, baking powder, salt and baking soda.  Add slowly to the egg mixture, beating very slowly at first, alternating with the buttermilk.  Increase the beating speed, beat well.  The batter will be heavy. This is a double batch.  Not sure I would recommend a double batch.  It’s a lot of batter.


Fold in the raisins.

Pour the batter into the pans.


Sprinkle the tops with the crumb topping.  Let it rest for 20 minutes before baking (I tend to press it into the batter a bit then let it rest.   Otherwise the topping tends to fall off, and that is the best part!).


Bake for 1 hour or until well done.  Mini loafs took about 40 minutes.  Check them at 30 minutes.