1/2 cup milk, scalded
1/3 cup shortening
1/3 cup sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup lukewarm water (110 to 115 degrees F.)
3 1/4 cups sifted flour
1 cup sugar
1 1/4 teaspoons ground cinnamon
6 Tablespoons melted butter
1/2 cup toasted slivered almonds
1/2 cup quartered red candied cherries
1/3 cup dark corn syrup
Combine milk, shortening, 1/3 cup sugar and salt in amixing bowl. Cool to lukewarm.
Sprinkle yeast on lukewarm water and stir to dissolve.
Add yeast, eggs and 1 cup flour to milk mixture. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Or beat with a spoon until batter is smooth. Gradually add enough flour to make a soft dough that leaves the sides of the bowl.
Place in a greased bowl. Cover and let rise until doubled, about 2 hours. Punch dough down and let rest for 10 minutes.
Turn out onto a floured surface, divide into thirds and cut each third into 12 parts. Shape into balls.
Combine 1 cup sugar and cinnamon. Dips balls in melted butter and then into sugar-cinnamon mixture. Arrange 12 balls in a greased 10-inch tube pan with a solid bottom. (If your tube pan has a removable bottom, cover outside of pan with foil to prevent leaking). Sprinkle with 1/3 of almonds and cherries. Repeat layers twice more.
Mix together corn syrup and remaining butter from dipping balls and drizzle on top. Cover and let rise until doubled, about 1 hour.
Preheat oven to 350 degrees F. Bake for 35 minutes or until done. Cool in pan on rack for 5 minutes, remove from pan and serve warm, top side up.
Nordic Ware Heavyweight Angel Food Cake Pan, 10 Inch