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Mincemeat Coffee Cake

2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm milk (110° to 115°), divided
1/2 cup sugar
1/2 cup butter, softened
2 eggs, beaten
2 teaspoons salt
1 teaspoon ground cinnamon
1/8 teaspoon each ground allspice, cloves and mace
5 to 5-1/2 cups all-purpose flour
1-1/2 cups prepared mincemeat
Confectioners' sugar

In a large mixing bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs,
salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk;
beat until smooth. Stir in enough remaining flour to form a soft dough. 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 hour. Punch dough down. Turn onto a lightly floured
surface;cover and let rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle.
Spread mincemeat to within 1 in. of edges. Roll up jelly-roll style, starting

Printed from tasteofhome.com Jul 9, 2008

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Mincemeat Coffee Cake cont.

with a long side; pinch seam to seal. Form into a circle and pinch ends together.
Place in a greased 10-in. fluted tube pan, with seam facing the inside of pan.
Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for
40-45 minutes or until golden brown. Cool for 10 minutes before removing from pan
to a wire rack to cool. Just before serving, dust with confectioners sugar. Store
in the refrigerator.

Yield: 12-16 servings.