Sunday Breakfast Cake

Course : Cakes
Serves: 1
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1 1/2 cups milk
2 packages active dry yeast
1/2 cup warm water
1 cup sugar
2 teaspoons salt
1/2 cup shortening -- softened
2 large eggs -- beaten
7 1/2 cups all-purpose flour -- sifted, up to 7
2 tablespoons butter or margarine
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup nuts -- chopped
6 Medium maraschino cherries -- thinly sliced

Preparation / Directions:

Makes 2 cakes 1. Scald milk. Cool to lukewarm. 2. Add yeast to warm water and stir until dissolved. 3. Add milk, 1/2 cup sugar, salt, shortening, eggs and half of flour; beat until smooth. 4. Stir in enough remaining flour so dough will not stick to bowl; knead on lightly floured board until smooth and elastic. 5. Place in greased bowl. Turn to grease top; cover and let rise in warm place until doubled in bulk. 6. Punch down. Let rise again. 7. Divide dough in halves; roll each into 15 x 9-inch oblong. 8. Spread with butter; sprinkle with 1/2 cup sugar, cinnamon, raisins, nuts and cherries. 9. Roll as for jelly roll; seal edges. 10. Place on greased baking sheets and shape into rings; seal ends. 11. Cut two-thirds through rings at 1-inch intervals; turn each section on its side. 12. Cover and let rise until doubled. 13. Bake in preheated 375 F. oven 30 minutes.

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