Big-Hearted Coffeecake
Ingredients
Instructions
- Scald milk.
- Stir in sugar, salt and shortening.
- Cool to lukewarm.
- Sprinkle yeast into warm water.
- Stir to dissolve.
- Add milk mixture, eggs and 3 cups flour; beat until smooth.
- Stir in remaining flour.
- Knead on lightly floured board until smooth and elastic (10 minutes).
- Place in greased bowl; grease top.
- Cover. Let rise in warm place, free from draft, until doubled (1 hour). Roll
- 20 x 16-inches.
- Brush with melted margarine.
- Sprinkle on sugars, fruits and nuts.
- Roll as for jelly roll.
- Place on greased baking sheet.
- Shape into heart, joining ends at top. With scissors, cut two-thirds through roll at 1-inch intervals. Twist slices toward top.
- Cover.
- Let rise until doubled.
- Bake at 350° (moderate) for 30 to 35 minutes.
- Frost with confectioners sugar icing; top with cherries.
Nutrition & Diet Analysis (per serving)
1238
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).