Note from my Aunt Phyllis:
Everett started making this, several years ago, when our family was small enough that one cake was enough to go around!! Now, he has to make two of them!! Every Christmas Eve, before noon, you can find Everett and I in the kitchen making this recipe. We have this after Midnight mass, along with Pork Roast sandwiches for the family. Everett wouldn’t think it was Christmas if we didn’t fix a pork roast for breakfast!! That was the tradition in his family and we have continued it into ours.
I asked if my Aunt would mind if I shared her and Uncle Everett’s recipes here on our blog, and she said, “I would be honored!” So here go…. Uncle Everett’s Coffee Cake!! 🙂 ENJOY!!
Uncle Everett’s Coffee Cake
Ingredients:
For the Dough:
2 pkgs–dry yeast
1/4 cup–warm water
1 cup–scalded milk
1/2 cup–shortening
2 teaspoons–salt
1/4 cup–sugar
2 well beaten–eggs
4 1/2 cups–flour
2 pkgs–dry yeast
1/4 cup–warm water
1 cup–scalded milk
1/2 cup–shortening
2 teaspoons–salt
1/4 cup–sugar
2 well beaten–eggs
4 1/2 cups–flour
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Honey Nut Filling:
1/2 cup honey
1/2 cup honey
1/4 cup sugar
grated rind of 1 orange
1 Tablespoon orange juice
1 teaspoon–cinnamon
1/3 cup chopped raisins
1/3 cup chopped nuts
1 Tablespoon melted oleo
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Glaze:
1/2 cup honey
1/2 cup honey
1/2 cup sugar
1 Tablespoonmelted oleo
1 Tablespoon grated orange rind
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Directions:
Dissolve yeast in warm water. Scald milk. Add the shortening, sugar and salt. Stir until the shortening is melted. Add the yeast mixture and the eggs. Beat well. Add flour and knead until smooth.(This is a very soft dough). Place in an oiled bowl and allow to double in bulk. Punch down and let rise for another 10 minutes. (Use a generous amount of flour when you roll this, as it is very sticky).
Dissolve yeast in warm water. Scald milk. Add the shortening, sugar and salt. Stir until the shortening is melted. Add the yeast mixture and the eggs. Beat well. Add flour and knead until smooth.(This is a very soft dough). Place in an oiled bowl and allow to double in bulk. Punch down and let rise for another 10 minutes. (Use a generous amount of flour when you roll this, as it is very sticky).
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Divide the dough in two parts and roll each, to 1/2 inch thickness. Brush with melted oleo and cover with the Nut Filling. Roll like a jelly roll and slice in 1 inch slices. Arrange, in an oiled tube pan, in layers. Allow to rise until doubled. Bake at 350 degrees for 45–60 minutes. Cool in the pan. Remove and pour the heated glaze over the top and a bit on the sides.
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Bon Appetit,
Christi
If you are interested in joining an Online Bible Study here at Girlfriends Coffee Hour, click HERE to check out what’s coming up in January of 2013!
