A Tradition in Family Baking

Christmas Coffeecake

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

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

  3. Mix in 1½ cups flour, salt, candied fruit, raisins, cinnamon, and nutmeg.

  4. 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.

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

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

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

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

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

  10. **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.

  11. Recipe featured at Completely Delicious.


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