Yeast Bread (Martha Ward via Carol Pilgrim)
- Rhodes Bread Loaves
Once it has risen cut the dough into 4 balls.
Using 1 ball at a time roll the dough out until it feels rather thin and shaped like a rectangle.
Sprinkle cinnamon sugar (sugar and cinnamon mixed).
Scatter dark and light raisins and chopped nuts over the dough.
Over the raisins and nuts dot with small pieces of butter.
Beginning at the widest end gently roll the dough to form a long tube. Shape into a circle. Place on a greased cookie sheet with the seams side down. Cut slits where cherries will go after it is baked.
Repeat with the other 3 balls.
Bake at 325 for about 15 minutes or until golden brown. It needs to bake slowly so the inside will be done. After the cakes are cool mix a cup of confectionary sugar and some almond flavor. Add some water to make it a little runny. Cut cherries in halves and insert into the slits on the cake. Drizzle the frosting over the cakes. Enjoy.
Note: Cakes can be frozen after they are baked and reheated at a later time. Wrap them in foil and put in a freezer bag. Do not frost them before freezing them as the frosting will only stick to the foil. Reheat them in the foil to retain the moisture and freshness.