I'm from Winston-Salem, too, and grew up with always having Dewey's sugar cake on Christmas morning. I've also worked in Old Salem and am quite familiar with the Moravian sugar cake from the wood-fired bakery there. This recipe is close, but not on the money. First, there is WAY too much cinnamon! I only made this recipe for the first time yesterday, so I don't know if 4 TEASPOONS is what is meant: I tried to follow the recipe, even though my gut told me it was too much cinnamon. Secondly, baking time needed to be more like 30-35 minutes. My oven is accurate. I don't think the Moravians would put so much sugar, but it's good-tasting. I think the dough recipe is close, but the finished product was doughy. Not sure if more cooking would have done it. Also, don't worry about making the holes in the dough too much. It works out, even tho it seems not to. I know the Dewey's version went to using margarine instead of butter, and for sure, not nearly so much cinnamon, but we always add more butter to the store-bought when we heat it up. However, doughy and over-spiced as this turned out, it will get eaten by the husband. Maybe if the finished product gets toasted in a pan, the doughy "cake" part will become less objectionable. My son thinks the store-bought stuff has too much dough, and not enough topping, but this recipe fixes that issue, with the ton of brown sugar and butter. I hope I have time to work on this again. It would be so cool to have the original taste, made at home.
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I'm from Winston-Salem, too, and grew up with always having Dewey's sugar cake on Christmas...