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Sunburst Coffee Cake Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Scalded milk||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Candied cherries||1⁄4 Cup (4 tbs), cut up|
|Chopped candied citron||2 Tablespoon|
Serving size: Complete recipe
Calories 2633 Calories from Fat 560
% Daily Value*
Total Fat 63 g97.6%
Saturated Fat 16.5 g82.4%
Trans Fat 6.7 g
Cholesterol 219 mg
Sodium 2084.4 mg86.9%
Total Carbohydrates 468 g156%
Dietary Fiber 17.3 g69.1%
Sugars 150.1 g
Protein 56 g111.7%
Vitamin A 6.7% Vitamin C 18.1%
Calcium 23.8% Iron 125.7%
*Based on a 2000 Calorie diet
Combine next 4 ingredients; cool to lukewarm.
Add 7 cup flour and beat smooth.
Add yeast and egg; mix well.
Add fruit and enough flour to make soft dough.
Turn out on lightly floured surface; knead till smooth (5 to 8 minutes).
Place in a greased bowl, turning dough once.
Cover and let rise till double.
Punch down; turn out on a lightly floured surface.
Cover and let rest 10 minutes.
Divide dough into 12 equal pieces.
With hands roll each piece into a rope 8 inches long and 3/4 inch thick.
On lightly greased baking sheet, arrange 6 pieces in a U-shape around a 4-inch circle with ends toward the center.
Make the remaining 6 pieces into oval shapes and arrange over the U-shapes, with ends joining in the center.
Let rise till double (1 hour).
Bake in a moderate oven (350°) for 25 minutes or until done.
Drizzle with Confectioners' Icing.