Cherry Pecan Coffee Cake
|Sugar||1⁄3 Cup (5.33 tbs)|
|Soft butter||1⁄3 Cup (5.33 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Dry yeast||1⁄4 Ounce (1 package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Chopped candied cherries||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Sifted flour||4 1⁄2 Cup (72 tbs)|
|Confectioners' sugar||2⁄3 Cup (10.67 tbs)|
Combine the sugar, butter and salt in a large mixing bowl.
Add the boiling water and stir until butter is melted.
Add 3/4 cup evaporated milk.
Sprinkle yeast over warm water and stir until dissolved.
Add to butter mixture.
Stir in the eggs, candied cherries and pecans.
Add the flour, 1 cup at a time, beating until smooth after each addition.
Cover and let rise in a warm place for 1 hour to 1 hour and 30 minutes or until doubled in bulk.
Stir down and beat for 2 minutes.
Turn into a well-greased 10-inch tube pan.
Cover and let rise for about 45 minutes or until doubled in bulk.
Bake in 375-degree oven for 50 to 55 minutes or until browned.
Remove from pan and cool on wire rack.
Mix the confectioners' sugar, 1 tablespoon evaporated milk and vanilla and spread on the coffee cake.
Decorate with candied cherries and pecan halves, if desired.