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Lemon-Cardamom Loaf Recipe

4 1/2 - 5 C. flour
2/3 C. sugar, divided
2 packages rapid-rise yeast
2 1/2 t. grated lemon peel
1 t. ground cardamom
3/4 t. salt
1/2 C. butter or margarine, divided
1/2 C. water
1/3 C. milk
3 eggs
Powdered sugar to sift over top

In large bowl, combine 2 cups flour, 1/3 cup of the sugar, undissolved yeast, lemon peel, cardamom and salt. Cut cup butter into pieces; heat cut-up butter, water and milk until warm (105-115 degrees). Butter does not need to melt. Stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in bottom of greased 10-inch tube pan with nonremovable bottom. Melt remaining butter. Drizzle about 1 1/2 tablespoons melted butter over balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375 F. for 40-40 minutes or until done, covering with foil after 30 minutes to prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto serving plate. Sift powdered sugar over tops and sides of warm loaf. Cool completely.

Makes 1 coffeecake.

Source: Fleischmann's Yeast

Recipe From Razzle Dazzle Recipes 

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