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Catholic Recipe: Yule Log Coffee Cake

    INGREDIENTS

  • 4 cups biscuit mix
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup milk
  • 2 Tablespoons melted butter or margarine
  • 2/3 cup firmly packed brown sugar
  • 1/3 cup chopped walnuts
  • 2 Tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup seedless raisins
  • Details

  • Yield: 1 jelly roll cake
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Also Called: Buche de Noel

Here is a variation on the traditional Bûche de Noël. This is a quick cook version, no yeast recipe.

DIRECTIONS

Combine biscuit mix and sugar. Beat eggs slightly; combine with milk. Reserve 3 Tablespoons egg mixture; add remainder to biscuit mix. Knead gently until smooth. Roll out into rectangle 10 by 12 inches. Brush with melted butter or margarine. Mix brown sugar, walnuts, flour, and spices; reserve 1/4 cup. Sprinkle remainder over dough with raisins; roll up like a jelly roll. Place in greased shallow baking pan. Brush top with remaining egg mixture; sprinkle with remaining brown sugar mixture. Bake in hot oven 400° for 15 minutes. Reduce heat to 375° and bake 35 minutes longer or until done. Cool. Frost with Confectioners' Sugar Icing (see recipe) to resemble snow. Decorate with "holly" berries and leaves cut from gumdrops.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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