Vintage Fruit Crown Cake Recipe

3 1/2 to 4 cups 2 pkg 1/3 cup 1/2 tsp 1/2 cup 1/2 cup 1/3 cup 1 Filling 1/4 cup 1/3 cup 1/3 cup 3 Tb 1 cup 1/4 cup

All purpose flour Red Star instant blend dry yeast Sugar Salt Milk Water Shortening Egg   Fruit starter sauce syrup Packed brown sugar Sugar Butter Drained fermented fruit Walnuts, chopped

Oven Temp ~ 350°        Baking Time ~ 40 - 45  Min. Pan Type ~ Bundt pan

In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120-130 degrees F; shortening does not need to melt.) Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Prepare Filling: In medium saucepan, combine the fruit syrup, brown sugar, 1/3 cup sugar and butter. Cook over low heat, stirring occasionally, until sugar has dissolved and butter melts; keep warm. Spoon fermented fruit into bottom of greased 12-cup Bundt pan. Sprinkle nuts over fruit.

Punch down dough. Divide into pieces the size of walnuts; shape each piece into a smooth ball. Place balls in layers in pan; pouring warm sauce over layers and top. Cover; let rise in warm place until double, about 30 minutes. Bake at 350 degrees for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm.