1/2 C. margarine 1/3 C. sugar
2 eggs ` 2/3 C. lukewarm milk
2 envelopes yeast softened in 1/3 C. hotter than lukewarm water
4 C. flour (added 2 cups at a time)
LET RISE 1 1/2 HOURS
Dump on floured cloth or floured surface. pat into large rectangle and cut into four equal parts.
Spread one part out flat.
Spread with margarine .Spread with 2 TBS. preserves (ex. peach)Sprinkle 2 TBS. light brown sugar on surface.Sprinkle 3 TBS candied peel on surface.Bring up two long edges and press together, as in a long sausage roll.Place in buttered flat pan.Bring two edges together to form a circle. Using scissors, make about 6 slits in top of ring. Stud surface with half candied cherries and walnuts.Let rise 1 1/2
hours Bake in 375 degree oven about 20 minutes..Make confectioner’s sugar glaze by mixing 3/4 C. confectioner’s sugar and drops of water until consistency of thick cream .Spread over warm cakes.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.