UA Recipe Collection

Christmas Coffee Cake II

Summary

Yield
2 Cakes
SourceWendy Krakowka (1975)
Prep time
2 hours
Cooking time
20 minutes
Total time
2 hours, 20 minutes

Ingredients

2
fresh yeast cakes (or 2 pkgs. dry yeast)
1⁄4 c
lukewarm milk
1 c
milk
1⁄2 c
sugar
5 c
flour About (about that much, divided)
1 t
grated lemon rind
1⁄4 c
shortening
1 t
salt
2
eggs (beaten)
1 c
fruit peels and rind (cut up)
1⁄2 c
raisins
 
confectioners' sugar and butter frosting (for frosting)

Instructions

Soften yeast in water (or follow directions on packaged yeast). Scald milk; do not scorch. While still hot, add shortening, sugar and salt. Stir until well mixed. Cool to lukewarm. Add 2 cups flour, then softened yeast and stir until smooth. Stir in eggs and rind. Add fruits and 2 cups flour. Stir until smooth. Then add 1 cup flour. Dough will be stiff but mix as well as you can. Turn out on well-floured board and knead until satiny smooth. Put rounded ball of dough into a greased bowl. Cover with a bath towel and set over a register or where warm (80° to 85°). When dough has doubled, turn onto floured board; knead thoroughly. Divide into 2 parts and form each into smooth ball. With a strip or two of cloth 3/4 inch wide, loosely fasten as a package. Put on greased cookie sheet. Cover again and let rise until double. Bake at 350° for 20 minutes. When cool, snip off tape. Frost with confectioners’ sugar and butter frosting and tie with a red ribbon.