|
|
|
Filled Holiday Cake
|
|
|
1
Reviews
|
|
By:
Marylyn Moore
|
|
Filled Holiday Cake Recipe fills dough made with yeast, milk, flour, butter, eggs and vanilla extract with Vanilla Butter using butter, confectioner's sugar and vanilla then bakes before Icing and topping with dried fruit.
|
INGREDIENTS
|
|
2 packages active dry yeast
|
|
1 cup milk, scalded and
cooled to warm
|
|
4 cups all-purpose flour
|
|
1/2 cup sugar
|
|
1 teaspoon salt
|
|
1 cup firm butter
|
|
2 eggs, beaten
|
|
1 teaspoon vanilla extract
|
|
1 cup chopped nuts
|
|
For Vanilla Butter Filling:
|
|
3/4 cup butter
|
|
1 1/2 cups sifted confectioners' sugar
|
|
1 teaspoon vanilla extract
|
|
For Confectioners' Sugar Icing:
|
|
1 cup confectioners' sugar
|
|
1 tablespoon softened butter
|
|
1 teaspoon light corn syrup
|
|
1 tablespoon hot water
|
|
|
|
|
DIRECTIONS
|
|
1:
Soften yeast in the cooled milk. Mix flour, sugar, and salt in a large bowl. Cut in the butter with a pastry blender until particles are the size of rice kernels. Mixing well after each addition, add the yeast, then the mixture of eggs and extract. Cover bowl with plastic wrap. Chill several hours or overnight.
|
|
|
|
2:
Before removing dough from refrigerator, prepare Vanilla-Butter Filling: Cream 3/4 cup butter. Add 1 1/2 cups sifted confectioners' sugar gradually, beating until light and fluffy. Blend in 1 teaspoon vanilla extract. Spread 2 tablespoons filling over bottom and sides of each of two 9x5x3-inch loaf pans. Divide dough into halves. On a lightly floured surface, roll each portion into an 18xl0-inch rectangle. Spread each with half of remaining filling and sprinkle with half of nuts.
|
|
|
|
3:
Cut rectangle into three 10x6-inch strips.
Starting with long side, roll up each strip and twist slightly. Braid three rolls
together and place one braid in each pan, being sure to tuck ends under. Brush tops with melted butter. Cover; let rise in a warm place until doubled, about 1 1/2 hours. Make Confectioners' Sugar Icing: Blend 1 cup confectioners' sugar, 1 tablespoon softened butter, 1 teaspoon light corn syrup, and 1 tablespoon hot water.
|
|
|
|
4:
Bake at 350°F 45 to 50 minutes. Immediately remove from pans and cool on wire racks.
Spread coffee cakes with Confectioners' Sugar Icing. Before icing is set, decorate top with marzipan fruit, glazed dried apricots, and preserved kumquats.
|
|
|
|
Print Preview
|
Rate This Recipe
|