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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.
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