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Name: Fruit and Nut Coffee Cake Ring
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 c Flour; 1 ts Cardamom, ground; 1/2 c Apricot fruit spread; 1/3 c Butter; 1/2 c Water, warm; 1 ts Salt; 1 Eggs; 1/3 c Apple juice concentrate; 1/2 c Pecans, chopped; 2 Eggs; 6 oz Fruit, dried; 1 ts Water, cold; 1/2 tb Yeast; 3 c Flour

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INGREDIENTS

1 c Flour
1 ts Cardamom, ground
1/2 c Apricot fruit spread
1/3 c Butter
1/2 c Water, warm
1 ts Salt
1 Eggs
1/3 c Apple juice concentrate
1/2 c Pecans, chopped
2 Eggs
6 oz Fruit, dried
1 ts Water, cold
1/2 tb Yeast
3 c Flour

Servings

INSTRUCTIONS

Chop dried fruit. Dissolve yeast in warm water; let stand 10 minutes. In large bowl of elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs. Beat 2 minutes at medium speed. Beat in enough remaining flour to form stiff dough. Continue to beat until dough is smooth and elastic. (Dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes. Or may be mixed in breadmaker.) Let rest 20 minutes. Roll out dough on lightly floured surface to 22"x12" rectangle. Spread fruit spread evenly down center of rectangle, leaving 1" border along both long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal. Place on greased cookie sheet. Bring ends of roll rogether to form ring; pinch ends together to seal, using water if necessary. With scissors or sharp knife, make diagonal cuts, about 1" apart, into top of ring. Let rise in warm place 30 minutes. (Dough will not double in volume.) Preheat oven to 375. Beat together egg and cold water; brush over ring. Bake 25-30 minutes, until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or at room temperature. Nutrition information per slice: 386 calories, 8 gm protein, 64 gm carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-1/4 diabetic starch/bread exchange, 2-1/4 diabetic fat exchange, 2 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

NOTES

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Fruit and Nut Coffee Cake Ring

1 c Flour
1 ts Cardamom, ground
1/2 c Apricot fruit spread
1/3 c Butter
1/2 c Water, warm
1 ts Salt
1 Eggs
1/3 c Apple juice concentrate
1/2 c Pecans, chopped
2 Eggs
6 oz Fruit, dried
1 ts Water, cold
1/2 tb Yeast
3 c Flour

Chop dried fruit.    Dissolve yeast in warm water; let stand 10 minutes.  In large bowl of  elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low  speed with dough hook, gradually blend in yeast mixture, butter, apple  juice concentrate, and eggs.  Beat 2 minutes at medium speed. Beat in  enough remaining flour to form stiff dough. Continue to beat until  dough is smooth and elastic. (Dough may be kneaded by hand on lightly  floured surface until smooth and elastic, about 10 minutes.  Or may  be mixed in breadmaker.)  Let rest 20 minutes.    Roll out dough on lightly floured surface to 22"x12" rectangle. Spread  fruit spread evenly down center of rectangle, leaving 1" border along  both long sides.  Sprinkle fruit bits and nuts evenly over fruit  spread. Starting at one long side, roll dough up tightly; pinch seam  to seal. Place on greased cookie sheet. Bring ends of roll rogether  to form ring; pinch ends together to seal, using water if necessary.  With scissors or sharp knife, make diagonal cuts, about 1" apart,  into top of ring. Let rise in warm place 30 minutes.  (Dough will not  double in volume.)    Preheat oven to 375.  Beat together egg and cold water; brush over  ring. Bake 25-30 minutes, until golden brown.  Immediately remove  from pan. Cool on wire rack.  Serve warm or at room temperature.    Nutrition information per slice: 386 calories, 8 gm protein, 64 gm  carbohydrate, 12 gm fat, 80 mg cholesterol, 308 mg sodium, 2-1/4  diabetic starch/bread exchange, 2-1/4 diabetic fat exchange, 2  diabetic fruit exchange.    Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite  All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,  CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 10 Servings

Calories: 466
Calories from Fat: 164 (35%)

Amt Per Serving		% DV

	Total Fat 18.2g	24 %
	Saturated Fat 6.6g	33 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 2.7g
Cholesterol 333.4mg		103 %
Sodium 154mg		5 %
Potassium 356.1mg		9 %
Total Carbohydrate 59.7g		18 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 55.9g
Protein 16.9g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 466

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