Lacy Valentine Cake Recipe - Cooking Index
Lacy Valentine Cake Recipe - Cooking Index
| 1/2 cup | 118ml | Warm water - (105 to 115f) |
| 2 | Active dry yeast | |
| 1/2 cup | 118ml | Warm milk - (105 to 115f) |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Plus 1 tablespoon butter or margarine - softened |
| 2 | Eggs | |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 4 1/2 cups | 281g / 9.9oz | All-purpose flour - (4 1/2 to 5 cups) |
| 1/2 cup | 31g / 1.1oz | Chopped maraschino cherries - drained |
| 1/2 cup | 46g / 1.6oz | Chopped slivered almonds - toasted |
| Almond icing | ||
| ALMOND ICING | ||
| 1 1/2 cups | 297g / 10oz | Powdered sugar - sifted |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 3 tablespoons | 45ml | Milk (2 to 3 tablespoons) |
Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Add warm milk, 1/2 cup sugar, 1/4 cup butter, eggs, salt and 1 1/2 cups flour; blend well. Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Pat maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds and 1/4 cup sugar; reserve.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll one piece to 24- x 7-inch oblong. Melt remaining butter; brush half on dough to within 1/2-inch of edges. Sprinkle half of cherry mixture on surface. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. Shape into heart.
With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals. Turn each section on its side to show filling. Repeat with remaining dough, butter and filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time for even browning. Remove from sheets; cool on wire racks. Frost with Almond Icing.
Almond Icing: Combine 1 1/2 cups powdered sugar, sifted, 1/2 teaspoon almond extract and 2 to 3 tablespoons milk. Stir until smooth.
Source:
"Connie Kick"
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