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Winter-Morning Coffeecake
1/2 cup shortening
4 cups sifted all-purpose flour
2 teas. salt
1 teasp. granulated sugar
1 1/2 teas. crushed peeled cardamom seeds
1 cup milk, scalded
2 pkg. active dry, or 2 cakes, yeast
1/2 cup snipped candied cherries
1/4 cup warm (not hot), or lukewarm, water
1/2 cup seedless raisins
1/2 cup chopped blanched almonds
1/2 cup granulated sugar
2 eggs, well beaten
Halved candied cherries
1. In large bowl, over shortening, salt, and 1/2 cup sugar, pour scalded milk-stir until shortening is melted; then cool to lukewarm.
2. Meanwhile, in small bowl, sprinkle or crumble yeast
onto warm water (use lukewarm water for cake yeast) ;
add 1 teasp. sugar; then stir until yeast is dissolved.
3. Then, to lukewarm milk mixture, add eggs and dissolved yeast; mix well. Add half of flour; with wooden spoon, beat thoroughly. Beat in cardamom seeds, 1/2 cup cherries, raisins, almonds. Add rest of flour gradually, while beating well.
4. Turn dough into greased 9" tube pan; cover, and let rise in warm place (about 85° F.) until doubled in hulk.
5. Meanwhile, start heating oven to 400° F. Bake coffee cake 10 min.; then reduce oven temperature to 350° F., and bake 40 to 50 min. longer, or until it tests done with cake tester; cool.
6. Frost top with Creamy Icing (below). Decorate with halved candied cherries for teen-age holiday get-together in February.
CREAMY ICING: Blend 1 cup sifted confectioners' sugar with 4 teasp. milk and 1/4 teasp. vanilla extract until smooth.
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