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Candied Fruit Coffee Cake




Source of Recipe


Nancy


Recipe Introduction


Each year about this time I buy a few extra containers of candied fruit mix and stash it, so I can make this bread throughout the year. I most often make it in bread pans as I like to slice it and toast in the toaster. It freezes well so I put a couple of slices in a plastic sandwich bag, then put all the bags in a freezer bag ready to POOF and pop in the toaster.
This is a very old family recipe that I have updated to more modern methods.

CANDIED FRUIT COFFEE CAKE

1 C milk
¼ C shortening
1/3 C sugar
1 tsp salt
1 pkg dry yeast ( instant, rapid rise or reg.)
¼ C warm water
1 egg, beaten
4 C flour
1 lb. candied fruit

Heat milk and shortening until shortening is almost melted, add sugar and salt and set aside to cool.
Dissolve yeast in warm water.
In a large bowl combine milk mixture, yeast and egg.
Toss flour and fruit together and add gradually to liquid mixture.
Cover and let rise until doubled (1-2 hrs, depending on type of yeast)
Turn out onto floured surface and knead a few times till dough feels elastic.
Grease two 9" cake pans or two 8" loaf pans with shortening or baking spray. Divide dough between pans. Let rise until doubled, about 1 hour. If desired, brush with beaten egg that has a little water mixed in or top with streusel.
Bake at 375° until top is golden brown and loaves sound hollow.
Note:
For Christmas I like to frost cooled loaves with powdered sugar icing and decorate with candied fruit. I also have baked it in the mini loaf pans and given as part of a Christmas Treats gift.