Big-Hearted Coffeecake

Name: Big-Hearted Coffeecake
Ingredients: 1/2 c. milk; 1/2 c. sugar; 1 1/2 tsp. salt; 1/4 c. shortening; 2 pkg. Fleischmann's active dry yeast; 1/2 c. warm, not hot, water; 2 eggs, beaten; 5 c. sifted flour; 3 Tbsp. melted margarine; 1/4 c. granulated sugar; 1/4 c. dark brown sugar; 1/2 c. drained maraschino cherries, chopped; 1/2 c. raisins; 1/4 c. walnuts, chopped

14 ingredients

20 steps

Ingredients

1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. shortening
2 pkg. Fleischmann's active dry yeast
1/2 c. warm, not hot, water
2 eggs, beaten
5 c. sifted flour
3 Tbsp. melted margarine
1/4 c. granulated sugar
1/4 c. dark brown sugar
1/2 c. drained maraschino cherries, chopped
1/2 c. raisins
1/4 c. walnuts, chopped

Directions

1

Scald milk.
2

Stir in sugar, salt and shortening.
3

Cool to lukewarm.
4

Sprinkle yeast into warm water.
5

Stir to dissolve.
6

Add milk mixture, eggs and 3 cups flour; beat until smooth.
7

Stir in remaining flour.
8

Knead on lightly floured board until smooth and elastic (10 minutes).
9

Place in greased bowl; grease top.
10

Cover. Let rise in warm place, free from draft, until doubled (1 hour). Roll
11

20 x 16-inches.
12

Brush with melted margarine.
13

Sprinkle on sugars, fruits and nuts.
14

Roll as for jelly roll.
15

Place on greased baking sheet.
16

Shape into heart, joining ends at top. With scissors, cut two-thirds through roll at 1-inch intervals. Twist slices toward top.
17

Cover.
18

Let rise until doubled.
19

Bake at 350° (moderate) for 30 to 35 minutes.
20

Frost with confectioners sugar icing; top with cherries.