Dried fruits, sugar, and spices cook into a thick, syrupy topping for this breakfast bread that starts with canned biscuits. You'll want to lick the pan after baking.
Oxmoor House MAY 2001
Stir together first 7 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes or until fruit is tender and mixture is thick and syrupy. Discard cinnamon stick. Stir in pecans and vanilla. Pour mixture into a greased 12-cup Bundt pan; set aside.
Combine sugar and ground cinnamon in a shallow dish. Cut biscuits into fourths, using kitchen shears. Dip biscuit pieces in melted butter; dredge in sugar mixture. Layer biscuits loosely over fruit mixture in pan.
Bake at 350° for 35 to 40 minutes. Carefully invert cake onto a platter. Drizzle any remaining glaze over cake. Serve warm.
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