Recipe: Christmas Candy Cane Coffeecake

recipelink.com Chat Room Recipe Swap – 2000-12-20
From: recipelink.com

Recipe(tried): Christmas Cane Coffee Cake
Posted By: Jack Dickson
Date: November 21st 1998
Board: recipelink.com Cooking Club

We have made this coffee cake several times and enjoy it a great deal.
Maybe this might help get you on track. Good Luck.

1 package active dry yeast
1/4 cup warm water
1 cup milk
2 large eggs, beaten
4 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon lemon rind, grated
1 cup butter, cold
1 1/2 cups cranberries, finely chopped
3/4 cup sugar
1/2 cup raisins
1/3 cup pecans, chopped
1/3 cup honey
1 teaspoon orange rind, grated

Soften yeast in warm (110 degree) water. Heat milk to lukewarm, blend in softened yeast and eggs. Combine flour, sugar, salt and lemon rind. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture; mix well. This is a soft dough!
Place dough in greased bowl; cover and refrigerate overnight. Divide dough into thirds. Roll each third on floured surface into a 6 x 15-inch rectangle. Spread 1/3 of cranberry filling lengthwise down center of dough in a 2-inch strip. Cut dough with scissors from both outer edges toward filling. Make cuts every 1/2-inch. Do not cut too close to filling.
Crisscross pieces of dough over filling. Place on greased cookie sheet. Stretch shaped dough to about 20-inches; curve top to form a cane. Let rise about 1/2 hour. Bake at 375 degrees about 25 minutes. Frost with thin powdered sugar glaze and decorate if desired.
For Filling: Combine cranberries and next 5 ingredients and cook over medium heat about 5 minutes, stirring occasionally; cool.

NOTES : This can be shaped as a wreath or braid also.