DATE BRAIDED CAKE
1/2 cup chopped, pitted dates
1/2 cup warm water (not hot - 105-115 degrees)
2 tablespoons brown sugar
1 pkg. active dry yeast
1/3 cup water
1/4 cup chopped nuts
1 egg
1-1/2 tsp. lemon juice
1 tbsp. sugar
2-1/2 cups prepared biscuit mix
Combine pitted dates, brown sugar, 1/3 cup water, nuts and lemon juice in a saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling until mixture is thick enough to spread. Set aside to cool.
Measure warm, not hot water into a bowl. Sprinkle in yeast; stir until dissolved. Add egg, sugar and the biscuit mix. Beat vigorously until thoroughly blended. Turn out onto a surface well dusted with biscuit mix. Knead until smooth, about 20 times. Let rest 5 to 10 minutes.
Roll out the dough into an oblong 8’’ x 16’’. Spread cooled date mixture down center third of oblong. Cut slits into dough along each side of filling, making strips 1 inch wide. Fold strips at an angle across filling, alternating from side to side. Place on greased baking sheet. Cover with a damp cloth. Let rise in warm place, free from draft, 1 hour. Bake at 375 degrees F. (moderately hot oven) 20 to 25 minutes or until well-browned. Makes one large braid. If desired, sprinkle with confectioners’ sugar.
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