Mincemeat coffee cake

16 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast (1/4 oz. packages)
1¼ cup Warm milk, divided (110-115 degrees)
½ cup Sugar
½ cup Butter/margarine, softened
2 Eggs, beaten
2 teaspoons Salt
1 teaspoon Cinnamon, ground
⅛ teaspoon Allspice, ground
⅛ teaspoon Cloves, ground
⅛ teaspoon Mace, ground
5 cups Flour (to 5 1/2 cups)
1½ cup Mincemeat, prepared
Confectioners' sugar

Directions

In a large bowl, dissolve yeast in ½ cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2½ cups flour and the remaining milk. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down; let rest 10 minutes. Turn onto a lightly floured surface. Roll into a 16x12 inch rectangle.

Spread mincemeat to within 1 inch of edges. Roll up from one long side. Pinch seams; join and seal ends to form a circle. Place in a greased 10 inch fluted tube pan. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375 for 40 to 45 minutes or until golden brown. Cool 10 minutes in pan before removing to wire rack.

Just before serving, dust with confectioners' sugar. Yield: 12 to 16 servings Submitted By MARIE CULVER On 02-05-95 (1218)

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