Pear tea ring

Yield: 25 Servings

Ingredients:

2 c Dried Pears snipped (1/2 -pound)
1 1/2 c Raisins dark or golden -or- -Dried Currants (1/4 pound)
3/4 c Dried Figs snipped (1/8 -pound)
3/4 c Walnuts chopped
2 c Water
1/3 c Brandy -or- Unsweetened -Apple Sauce
1 pk (or 1 tablespoon) Active Dry -Yeast
1/4 c Warm Water (110 to 115 -degrees)
1/3 c Vegetable Oil
1/3 c Sugar
3/4 ts Ground Cinnamon
3 3/4 To 4 c Whole Wheat Flour

Instructions:

Combine the pears raisins (or dried currants) figs walnuts 2 cups water and brandy (or unsweetened apple juice) in a bowl. Let stand overnight or at least 3 hours. Dissolve the yeast in the warm water. Add the oil sugar and cinnamon. Blend in the dried fruit and nut mixture. Stir in enough flour to make a stiff dough. Beat well. Spoon the dough into a 10-inch tube pan or Bundt pan. Let rise in a warm place 1 to 1-1/2 hours or until almost doubled. Bake in a 400-degree oven for 30 to 40 minutes. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. When cooled thoroughly wrap in aluminum foil and store for at least 3 days before serving. Cake may be kept in an airtight container in a cool place for several weeks before use. Serves 25 One Serving = Calories: 190 Carbohydrates: 34 Protein: 4 Fat: 6 Sodium: 3 Potassium: 249 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchange + 1 Fat Exchange Source: Holiday Cookbook American Diabetes Association ISBN 0-13-024894-0 by Betty Wedman M.S. R.D.