Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

From Better Homes & Garden's "Homemade Bread Cookbook." I think I first made this recipe when I was about 11. The original recipe uses cherry preserves, but you could use any fruit flavor.

Ingredients Nutrition

Directions

  1. Soften yeast in the warm water.
  2. Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
  3. Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
  4. Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
  5. Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
  6. Arrange 8 strips in lattice pattern over fruit filling in each pan.
  7. Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
  8. Preheat oven to 375°F
  9. Bake both cakes for 20 to 25 minutes.

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