* Exported from MasterCook *
Lacy Valentine Cake
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water (105º to 115ºF)
2 packages Fleischmann's® Active Dry Yeast
1/2 cup warm milk (105º to 115ºF)
3/4 cup sugar
1/4 cup plus 1 tablespoon butter or margarine --
softened
2 eggs
1 1/2 teaspoons salt
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
1/2 cup chopped maraschino cherries -- drained
1/2 cup chopped slivered almonds -- toasted
Almond Icing
ALMOND ICING
1 1/2 cups powdered sugar -- sifted
1/2 teaspoon almond extract
3 tablespoons milk (2 to 3 tablespoons)
Place warm water in large, warm bowl. Sprinkle in yeast; stir until
dissolved. Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt
and 1 1/2 cups flour; blend well. Stir in enough remaining flour to
make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to
6 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess
moisture. In medium bowl, combine cherries, almonds and 1/4 cup
sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in
half. Roll one piece to 24- × 7-inch oblong. Melt remaining butter;
brush half on dough to within 1/2-inch of edges. Sprinkle half of
cherry mixture on surface. Beginning at long end, roll up tightly as
for jelly roll. Pinch seam to seal; carefully roll back and forth to
stretch to 26-inch rope. Place, seam side down, on greased baking
sheet. Form into ring; pinch ends together to seal. Shape into heart.
With sharp knife, cut slits starting at outside edge of heart, 2/3 of
the way through dough, at 3/4-inch intervals. Turn each section on
its side to show filling. Repeat with remaining dough, butter and
filling. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour.
Bake at 350ºF for 20 to 25 minutes or until done; switch positions of
sheets in oven halfway through baking time for even browning. Remove
from sheets; cool on wire racks. Frost with Almond Icing.
++++++++++++++++++++
Almond Icing: Combine 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon
almond extract and 2 to 3 tablespoons milk. Stir until smooth.
Source:
"Fleischmann's Yeast"
S(Internet address):
"http://www.breadworld.com/index.html";
Yield:
"2 Coffee Cakes"
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 192 Calories; 4g Fat (20.6%
calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber;
24mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
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