Ingredients

2 packets active dry yeast
1/2 C. warm water
1 C. milk; warm
1 C. sugar
1 C. butter; melted, or shortening
1 tsp. salt
Grated rind of 1 lemon
6 eggs; beaten
6 Tbsp. orange flower water; or orange juice
8 to 9 C. flour
3/4 C. raisins; scaled, drained diced
1/2 C. pecans; chopped
1 dried beans; or 2, covered in foil
Icing
1 C. confectioners’ icing
2 tsp. lemon juice
Water

Cooking Instructions

Combine yeast and water in a small bowl, stirring until dissolved and set aside. In a large mixing bowl, combine the milk, sugar and butter stirring until dissolved. Add the salt, grated rind, eggs, orange flower water and yeast mixture and blend thoroughly. Beat in 3 C. of flour to make a smooth batter. Add the raisins, pecans and sufficient flour to make a soft dough. Turn on a floured board and knead 8 minutes or until smooth. Round into a ball and place in a warm buttered bow, turning to coat top. Cover loosely with plastic wrap and towel and let rise until doubled. The coffee cake may be formed in two different shapes; free form round loaves or molded rings. Punch down the dough and divide in half. Knead the bean or beans into one or both halves. Round into loaves and place on a buttered baking sheet. Cover and let rise until doubled about 1 hour. Preheat the oven to 375 bake the loaves 15 minutes. Reduce heat to 350 and bake 30 minutes. Let loaves cool on wire racks and frost with confectioners’ icing while warm. To prepare rings, divide dough in half and roll each piece into a rope 24-26 inches long. Place in 2 buttered 5 1/2-C. ring or savoring molds, pinching ends together. Cover and let rise until double, about 1 hour. Preheat the oven to 350; bake rings 40 minutes. Remove and let cool on wire racks. Frosting: Combine 1 C. of confectioners’ sugar with 2 tsp. lemon juice and enough water to make a paste

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)