Jingle Bread Coffee Cake

Oxmoor House
one 10- inch coffee cake


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2 packages dry yeast
1/2 cup warm water (105° to 115°)
1/3 cup sugar
2 teaspoons salt
1/4 cup shortening, melted
1 cup warm buttermilk (105° to 115°)
2 eggs, beaten
4 1/2 cups all-purpose flour
1/2 cup honey
1/2 cup sugar
2 tablespoons grated lemon rind
2 tablespoons grated orange rind
2 tablespoons orange juice
1 teaspoon ground cinnamon
3/4 cup chopped pecans
3/4 cup chopped raisins


Dissolve yeast in warm water; let stand 5 minutes.

Combine 1/3 cup sugar, salt, shortening, and buttermilk in a large bowl. Stir in dissolved yeast and eggs. Gradually add flour, stirring until a soft dough is formed. Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Punch dough down. Turn dough out onto a lightly floured surface, and roll into an 18-inch square.

Combine remaining ingredients; spread mixture over square. Roll up jellyroll fashion; moisten edges, and pinch to seal. Cut roll into 1-inch-thick slices. Place slices, cut side down, in layers in a well-greased 10-inch tube pan.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Bake at 350° for 50 minutes or until golden brown. Cut into wedges to serve.

Created date

February 2010