Danish Coffee Cake

Ingredients

1 package active dry yeast
1/2 cup warm water
1/2 cup shortening
1/2 cup granulated sugar
1 1/2 teaspoons salt
1 cup Roberts Milk, scalded
2 Roberts Eggs, beaten
4 cups sifted flour
1/2 cup Roberts Butter, softened
2-3 whole cardamom seeds, crushed
1/2 cup brown sugar
1/2 cup raisins
1/4 cup pecans, chopped

Preparation

Soften yeast in warm water. Cream together shortening, sugar and salt; add scalded milk and stir until shortening melts; cool to lukewarm. Add beaten egg and yeast, mixing well. Mix in 3 cups flour and beat well. Cover and allow to rise in a warm place 10 minutes. Stir in remaining flour and mix well. Turn out onto a lightly floured board and knead until light. Place in a buttered bowl, cover and allow to rise in a warm place until double in bulk. Punch down dough, cover and allow to rise in a warm place until double in bulk. Place on a floured board and roll into a 12 x 18 inch rectangle; spread with softened butter; sprinkle with crushed cardamom seed, brown sugar, raisins and chopped pecans. Cut into strips lengthwise; fold each strip over lengthwise and braid. Push ends together with hand and place dough in a buttered 9 x 13 x 2 inch baking pan. Spread dough in pan; cover and allow to rise in a warm place until almost double in bulk. Bake at 400° for 15 to 20 minutes, or until nicely browned. Remove to cooling rack and cool slightly. Spread with Almond Glaze.

Recipe Contributed By: Mrs. Frank R. West Omaha, Nebraska

Yield: 1 coffee cake