Cinnamon and Date Ring
- Active Time 15m
- Total Time 35m
- For the cake:
- 2 cups self-rising flour
- Pinch of salt
- 1/4 cup butter
- 1/4 cup confectioners' sugar
- 1 egg yolk
- 3/4 cup milk
- 1/2 cup finely chopped fresh dates
- 1/3 cup packed brown sugar
- 1/4 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- For the glaze:
- 1 egg white, lightly beaten
- Confectioners' sugar, for dusting
Preheat the oven to 425 degrees F. Butter a baking sheet.
FOR THE CAKE:
Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles coarse breadcrumbs, then stir in the sugar. Mix the egg yolk and milk together, then add to the sugar mixture, stirring in quickly with a knife. Turn out onto a floured board and pat into a 12-by-6-inch rectangle.
Mix together the dates, brown sugar, walnuts, cinnamon and butter and spread over the dough, then roll up to make a 12-inch long roll.
FOR THE GLAZE:
Form the dough into a ring, joining the ends with a little of the beaten egg white. Cut large slits in the ring and brush the top with the rest of the egg white.
Place on the prepared baking sheet and bake for 20-25 minutes, or until puffed and golden.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
293 calories; 12g total fat; 52mg cholesterol; 401mg sodium; 42g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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