Glazed Stottie Cake Recipe # 803

Yield: 16 servings
Prep Time: 25 minutes
Proof Time: 30 minutes
Bake Time: 30 to 33 minutes

1-3/4 cups all-purpose flour
1/3 cup brown sugar
2 envelopes Fleischmann’s® RapidRise Yeast
1-1/4 teaspoons salt
1 cup milk
1/3 cup Karo® Dark OR Light Corn Syrup
1/4 cup water
1/4 cup butter OR margarine
2 tablespoons Mazola® Vegetable Plus! Oil
2 eggs
1 teaspoon Spice Islands® Pure Vanilla Extract
1 teaspoon Spice Islands® Ground Saigon Cinnamon
1-1/2 cups whole wheat flour
2/3 cup raisins
2/3 cup chopped pecans, toasted

Caramel Glaze:
1/4 cup butter OR margarine
2/3 cup brown sugar
3 tablespoons Light OR Dark Karo® Corn Syrup
3 tablespoons milk OR cream
1/2 teaspoon Spice Islands® Pure Vanilla Extract


Combine 1-1/4 cups all-purpose flour, brown sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, corn syrup, water, butter and oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and remaining 1/2 cup all-purpose flour. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in cinnamon, whole wheat flour, raisins and pecans; continue mixing until well blended. Turn into heavily greased 12-cup fluted tube pan. Cover with loosely tented foil; let rise in a warm-draft free place for 30 minutes or until almost doubled in size.

Bake in preheated 350°F oven for about 30 to 33 minutes, or until light golden brown and toothpick inserted in center comes out clean. Leave cake in pan and set pan on wire rack.

Poke holes in top of cake with skewer or cake tester. Spoon about 1/3 of Caramel Glaze over cake, brushing evenly over holes. Let stand 10 minutes. Repeat with 1/3 of glaze and let stand 15 more minutes. Invert pan onto serving plate and brush thoroughly with remaining glaze. Serve warm.

Caramel Glaze: Melt butter in a small saucepan over medium heat. Stir in brown sugar, corn syrup and milk. Heat to boiling, stirring frequently. Boil 1 minute. Remove from heat and stir in vanilla.





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