Pear tea ring

Yield: 25 Servings

Measure Ingredient
2 cups Dried Pears, snipped (1/2 pound)
1½ cup Raisins, dark or golden -or- Dried Currants (1/4 pound)
¾ cup Dried Figs, snipped (1/8 pound)
¾ cup Walnuts, chopped
2 cups Water
⅓ cup Brandy -or- Unsweetened Apple Sauce
1 pack (or 1 tablespoon) Active Dry Yeast
¼ cup Warm Water (110 to 115 degrees)
⅓ cup Vegetable Oil
⅓ cup Sugar
¾ teaspoon Ground Cinnamon
3¾ \N To 4 c Whole Wheat Flour

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 1-½ 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 + 1-½ Fruit Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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