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Raisin Pinwheel Loaf

These slices are always welcome Christmas morning, especially when they're paired with steaming cups of coffee or tea. I've doubled and even quadrupled the recipe many times.

12 ServingsPrep: 25 min. Bake: 40 min.

Ingredients

1 cup raisins
1/2 cup ground almonds
1/4 cup sugar
2 egg whites
1/8 teaspoon almond extract
DOUGH:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup milk
1/4 cup sugar
2 egg yolks
2 teaspoons grated lemon peel
Half-and-half cream
Additional sugar
GLAZE:
1 cup confectioners' sugar
2 tablespoons milk

Directions

For filling, combine the first five ingredients in a bowl; set aside.
In a large bowl, combine the flour, baking powder and salt. Cut in
butter until the mixture resembles coarse crumbs. Add milk, sugar,
egg yolks and lemon peel; mix well. Turn onto a floured surface;

2 of 2

Raisin Pinwheel Loaf (continued)

Directions (continued)

knead 12 times. Roll into a 12-in. x 8-in. rectangle. Spread filling
to within 1 in. of edges. Roll up, jelly-roll style, starting with a
long side; pinch seams to seal and tuck ends under. Place, seam side
down, on a greased baking sheet. Brush dough with cream and sprinkle
with additional sugar. Bake at 375° for 40-45 minutes or until
golden brown (top with crack). Remove to a wire rack. Combine glaze
ingredients; drizzle over warm bread. To serve, cut into 1-in.
slices. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 294 calories, 11 g fat (5 g saturated fat), 58 mg cholesterol, 261 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.