Fruit and Nut Coffee Cake Ring

Yield: 10 servings

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

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 22x12 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