A Tradition in Family Baking

Christmas Coffeecake

Christmas Coffeecake
A festive holiday cake filled with nuts and candied fruit.

This recipe makes 1 coffeecake
  • ¼ cup Margarine
  • 1 cup Milk
  • 2+1/4 tsp Active Dry Yeast
  • ¼ cup Sugar
  • 1 Egg
  • 3+3/4 cups Flour
  • ¼ tsp Salt
  • ½ cup Mixed candied fruit
  • ½ cup Raisins
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg


  • 1 cup Icing sugar
  • 2 TBSP Milk
  • 1 tsp Almond extract
  1. Recipe featured at Completely Delicious.

  2. Melt margarine, add milk and heat until 110°-115°F.

  3. Add Yeast, sugar, and egg. Beat until smooth.

  4. Mix in 1+1/2 cups flour, salt, candied fruit, raisins, cinnamon, and nutmeg.

  5. Add 1 cup of flour. Beat in with a wooden spoon. Knead in the last 1 cup of flour or enough flour so dough is no longer sticky.

  6. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  7. On floured surface, roll dough out to 1- inch thick. Roll up jelly-roll style.

  8. Join ends to form a ring. Place in greased pan. Let rise until indentation remains after touching.

  9. Bake in a preheated 350°F oven for 30-35 minutes. Remove from pan.

  10. For GLAZE, add icing sugar, milk and extract; mix until smooth. Drizzle over coffee ring. Garnish with red and green cherries and chopped walnuts.

  11. **You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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