Apricot Christmas Ring
Jack Dickson
"A real tasty coffee cake."

1/2 cup warm milk

1 package active dry yeast

1/2 cup sugar

3 large egg yolks

1 tablespoon vanilla extract

1 cup dried apricots, chopped

2/3 cup golden raisins

1 large lemon peel, grated

1/2 teaspoon salt

3 tablespoons dark rum (optional)

1. Heat milk; dissolve yeast in milk. Stir in 2 tablespoons of the sugar and set mixture aside for about 5 minutes.

2. Meanwhile, in mixer bowl, cream butter on high speed of electric mixer, adding remaining sugar gradually, until light and fluffy. Stir in yeast mixture. Add the egg yolks and vanilla. Stir until well blended.

3. Stir together the flour, apricots, raisins, lemon peel, and salt. Beat into butter mixture with a spoon until well mixed.

4. Beat egg whites until stiff. Fold whites into batter until no traces of white remain. Turn batter into greased 9 or 10-inch tube pan. Cover and let rise for about 1 hour.

5. Bake at 375 degrees for 30-35 minutes until golden. Cool 15 minutes and remove from pan. Sprinkle with rum and powdered sugar , if desired. Cool completely.

From: My Great Recipes (Recipe card set circa 1986)