Rum-Butter Coffee Cake
- 1 package dry yeast
- 1 cup lukewarm milk (105u0b0 to 115u0b0)
- 3/4 cup butter or margarine, divided
- 3/4 cup sugar, divided
- 2 eggs
- 4 cups all-purpose flour
- 1 cup chopped mixed candied fruit
- Dissolve yeast in milk; let stand 5 minutes. Soften 1/2 cup butter in a large mixing bowl; beat until smooth. Gradually add 1/2 cup sugar, beating until light and fluffy. Add eggs, beating well. Add flour and yeast mixture alternately, beginning and ending with flour, stirring well after each addition.
- Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
- Turn dough out onto a lightly floured pastry cloth. Roll into a 23- x 13-inch rectangle. Melt remaining butter; brush on rectangle. Sprinkle with remaining sugar and candied fruit. Roll up jellyroll fashion, beginning at long side; moisten edges to seal.
- Pour Rum-Butter Mixture into a well-greased 10-inch tube pan; arrange roll over mixture. Pinch ends together to seal. Cover; repeat rising procedure.
- Bake at 350u0b0 for 50 minutes. Remove from oven; invert pan, and cool cake. Slice and serve.
yeast, milk, butter, sugar, eggs, allpurpose, mixed candied fruit
Taken from www.myrecipes.com/recipe/rum-butter-coffee-cake (may not work)