Christmas Coffee Cake
A festive holiday cake filled with nuts and candied fruit.
Yield: 1 coffee cake
- ¼ cup margarine
- 1 cup milk
- 2¼ tsp ( 1 package) RED STAR Active Dry Yeast
- ¼ cup sugar
- 1 egg
- 3¾ cups all-purpose 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
- Melt margarine, add milk and heat until 110°-115°F.
- Add Yeast, sugar, and egg. Beat until smooth.
- Mix in 1½ cups flour, salt, candied fruit, raisins, cinnamon, and nutmeg.
- 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.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- On floured surface, roll dough out to 1- inch thick. Roll up jelly-roll style.
- Join ends to form a ring. Place in greased pan. Let rise until indentation remains after touching.
- Bake in a preheated 350°F oven for 30-35 minutes. Remove from pan.
- For GLAZE, add icing sugar, milk and extract; mix until smooth. Drizzle over coffee ring. Garnish with red and green cherries and chopped walnuts.
- **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.
- Recipe featured at Completely Delicious.