Cherry Almond Wreath
Judy Wilson (Judy/AZ)

"I always have a breakfast buffet on Christmas morning and then have a late sit down dinner towards the end of the afternoon. This is a coffecake I always make - it came from the Taste of Home magazine a few years back. I can make this ahead of time and freeze it. I'm a great one for doing things ahead and freezing most things."

1 package (1/4 ounce)
active dry yeast

1/2 cup warm milk
(110-115 degrees)

1/4 cup warm water
(110-115 degrees)

3-4 1/4 cups all-purpose flour

2 eggs

1/4 cup butter or margarine,
softened

3 tablespoon sugar

1 1/2 teaspoons salt

1 teaspoon grated lemon peel

11/2 teaspoon ground cardamom

FILLING:

1/4 cup butter or margarine, softened

1/4 cup all-purpose flour

2 tablespoons sugar

1 teaspoon almond extract

1/2 teaspoon grated lemon peel

2/3 cup finely chopped
blanched almonds

1/2 cup chopped
red and green candied cherries

GLAZE:

2/3 cup confectioners, sugar

2 teaspoons lemon juice

1 teaspoon water

1. In a large mixing bowl, dissolve yeast in milk and water. Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

3. In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate until needed.

4. Punch dough down. Roll into a 30-in. x 9-in. rectangle. Crumble filling over dough. Starting with the 30-in. edge, roll up and seal edge.

5. Place, seam side down, on a greased baking sheet. With a sharp knife, cut roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together.

6. Cover and let rise 1 hour. Bake at 350 degrees for 35-40 minutes or until browned. Cool 15 minutes.

7. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

Yield: 1 coffee cake.