This is, without a doubt, the best coffeecake I have made. it is the most
requested from my friends/family. I like to shape it as a wreath ( instead
of a candycane) and put a poinsettia in the middle as a decoration for
Christmas morning!
Enjoy
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{ Exported from MasterCook Mac }
CHRISTMAS CANE COFFEECAKE
Recipe By: WCTC Yeast Breads Class
Serving Size: 3
Preparation Time: 0:00
Categories: WCTC Desserts Sweet Breakfast Christmas
Amount Measure Ingredient Preparation Method
1 package active dry yeast
1/4 cup warm water
1 cup milk
2 large eggs beaten
4 1/4 cups all-purpose flour sifted
1/2 cup sugar
1 teaspoon salt
1 teaspoon lemon rind grated
1 cup butter cold
CRANBERRY FILLING
1 1/2 cups cranberries finely chopped
3/4 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 teaspoon orange rind grated
Note: I have made this dough using 70 degree water and allowed the dough
to rise while in the refrigerator. It works fine!
DOUGH-
Soften yeast in warm water (110 degrees). Heat milk to lukewarm,
blend in softened yeast and eggs. Combine flour, sugar, salt and
lemon rind. Cut in butter until mixture resembles coarse crumbs.
Add yeast mixture; mix well. DOUGH IS SOFT!
Place in greased bowl; cover; refrigerate overnight. Divide dough into
thirds.
Roll each third on floured surface into a 6 x l5 inch rectangle. Spread
1/3 of Cranberry Filling lengthwise down center of dough in a 2 inch
wide strip. Cut dough with scissors from both outer edges toward
filling. Make cuts every 1/2 inch. DO NOT CUT TOO CLOSE TO FILLING.
Crisscross pieces of dough over filling. Place on greased cookie
sheet. Stretch shaped dough to about 20"; curve top to form a
cane. Let rise about 1/2 hr. Bake at 3750 about 25 min. Frost
with thin powdered sugar glaze and decorate if desired. Makes 3
canes.
FILLING-
Combine all ingredients. Cook over medium heat about 5 min- Stir.
Cool.
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Notes: This can be shaped as a wreath or braid too!
Serving Ideas: Makes 3 coffeecakes
Per serving: 1858 Calories; 73g Fat (35% calories from fat); 28g Protein;
281g Carbohydrate; 295mg Cholesterol; 1415mg Sodium
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