Side Pannel
Pear Tea Ring
Ingredients List
- 2 c Dried Pears, snipped (1/2
- -pound)
- 1 1/2 c Raisins, dark or golden -or-
- -Dried Currants (1/4 pound)
- 3/4 c Dried Figs, snipped (1/8
- -pound)
- 3/4 c Walnuts, chopped
- 2 c Water
- 1/3 c Brandy -or- Unsweetened
- -Apple Sauce
- 1 pk (or 1 tablespoon) Active Dry
- -Yeast
- 1/4 c Warm Water (110 to 115
- -degrees)
- 1/3 c Vegetable Oil
- 1/3 c Sugar
- 3/4 ts Ground Cinnamon
- 3 3/4 To 4 c Whole Wheat Flour
Directions
Combine the pears, raisins (or dried currants), figs, walnuts, 2 cups water
and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or
at least 3 hours.
Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon.
Blend in the dried fruit and nut mixture. Stir in enough flour to make a
stiff dough. Beat well.
Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm
place 1 to 1-1/2 hours, or until almost doubled.
Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10
minutes.
Remove from the pan and cool completely on a wire rack. When cooled
thoroughly, wrap in aluminum foil and store for at least 3 days before
serving.
Cake may be kept in an airtight container in a cool place for several weeks
before use.
Serves 25
One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3
Potassium: 249 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange
and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or
at least 3 hours.
Dissolve the yeast in the warm water. Add the oil, sugar and cinnamon.
Blend in the dried fruit and nut mixture. Stir in enough flour to make a
stiff dough. Beat well.
Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm
place 1 to 1-1/2 hours, or until almost doubled.
Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10
minutes.
Remove from the pan and cool completely on a wire rack. When cooled
thoroughly, wrap in aluminum foil and store for at least 3 days before
serving.
Cake may be kept in an airtight container in a cool place for several weeks
before use.
Serves 25
One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3
Potassium: 249 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange
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