Presents

"Cherry Butterscotch Ring"

Recipe Source: Gifts From Your Kitchen (Card 11) from The Betty Crocker Recipe Card Library Cakes & Cheesecakes Recipe File Serving Size: Makes 1 cake

Amount Ingredient 1/3 cup butter or margarine 1/2 cup brown sugar (packed) 1 tablespoon corn syrup 1/2 cup walnuts or pecans   Red candied cherries 1 package active dry yeast 3/4 cup warm water (105 to 115 degrees) 1/4 cup granulated sugar 1 teaspoon salt 2 1/4 cups flour 1 egg 1/4 cup shortening

Preparation Instructions:

In 6 cup ring mold or baking pan, 9 x 9 x 2 inches, melt butter, brown sugar and corn syrup. Sprinkle nuts and cherries over butter mixture. Cool slightly.

In mixing bowl, dissolve yeast in warm water. Stir in granulated sugar, salt and half the flour. Beat 2 minutes until dough drops from spoon in "sheets". Add egg and shortening. Beat in remaining flour until smooth.

Drop dough by small spoonfuls over nuts and cherries in pan. Cover; let rise in warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately invert onto serving plate.

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