Mincemeat Coffee Cake

• 2 (1/4 oz. each) pkg. active dry yeast
• 1 1/4 c. warm milk (110~ to 115~), divided
• 1/2 c. sugar
• 1/2 c. butter or margarine, softened
• 2 eggs, beaten
• 2 tsp. salt
• 1 tsp. ground cinnamon
• 1/8 tsp. each: ground allspice, cloves and mace
• 5 to 5 1/2 c. all-purpose flour
• 1 1/2 c. prepared mincemeat
• confectioners sugar

1. In large bowl, dissolve yeast in 1/2 cup milk.
2. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2 1/2 cups flour and the remaining milk.
3. Beat until smooth.
4. Stir in enough remaining flour to form a soft dough.
5. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; let rest 10 minutes.
9. Turn onto a lightly floured surface.
10. Roll into a 16 x 12-inch rectangle.
11. Spread mincemeat to within 1-inch of edges. Roll up from one long side.
12. Pinch seams; join and seal ends to form a circle.
13. Place in a greased 10-inch fluted tube pan.
14. Cover and let rise until nearly doubled, about 30 minutes.
15. Bake at 375u0b0 for 40 to 45 minutes or until golden brown.
16. Cool 10 minutes in pan before removing to a wire rack.
17. Just before serving, dust with confectioners sugar.
18. Yield:
19. 12 to 16 servings.

active dry yeast, warm milk, sugar, butter, eggs, salt, ground cinnamon, ground allspice, flour, prepared mincemeat, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778111 (may not work)