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Lacy Valentine Cake



Ingredients:
Dough
* 5 1/2 cups all-purpose flour
* 1/2 cup sugar
* 2 envelopes Fleischmann's RapidRise Yeast
* 1 1/2 teaspoon salt
* 1/2 cup each of water, milk, and butter or margarine
* 2 large eggs
* 1 tablespoon melted butter
Cherry-Almond Filling
* 1/2 cup chopped maraschino cherries, well drained
* 1/2 cup chopped slivered almonds, toasted
* 1/4 cup sugar
Almond Glaze
* 1 1/2 cup powdered sugar, sifted
* 2 1/2 tablespoons milk
* 1/2 teaspoon almond extract
Directions:
In a large bowl, combine 1-2/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and 1/2 cup butter until very warm (120-130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to 24-x7-inch rectangle. Brush each with melted butter to within 1/2-inch of edges.


Sprinkle with Cherry-Almond Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; carefully roll back and forth to stretch to 26-inch rope. Place, seam side down, on greased baking sheet.
Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits starting at outside edge of heart, 2/3 of the way through dough, at 3/4-inch intervals.
Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 20-25 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Almond Glaze.
Cherry-Almond Filling: Put maraschino cherries between paper towels to remove excess moisture. In medium bowl, combine cherries, almonds, and sugar. Stir to blend.
Almond Glaze: In a small bowl, combine powdered sugar, milk, and almond extract. Stir until smooth.













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