1 pkg. dry yeast
1 c. warm milk
1/3 c. shortening
1/3 c. sugar
1/2 tsp. grated lemon rind
2 eggs, beaten but not foamy
3 c. flour
1 tsp. salt

Soften yeast in warm milk. Cream together shortening and sugar and mix into milk/yeast mixture. Add salt, mace and lemon rind. Mix thoroughly with beater. Add eggs and flour. Mix well. Cover, set in warm place and let rise until double in volume. Punch down and knead lightly on floured board. Let rise again. Punch down and roll out on floured surface to make a large oblong, 1/4" to 1/3" thick.

FRUIT MIXTURE:

Total of about four cups, made up of about half apples and other ingredients in proportions to suit your taste: Candied cherries Dried prunes, cut up Raisins Candied citron Shredded coconut

Mix with enough cinnamon sugar to coat fruit lightly. Sprinkle rolled out dough with fruit mixture; roll up like a jelly roll so that all fruit is enclosed. Place on a greased cookie sheet, join ends to make a large oval ring. Flatten slightly with fingers. Let rise until double. Bake at 400 degrees approximately 30 minutes until lightly browned. Let cool.

FROSTING: Make a glaze frosting of butter, confectioners' sugar, milk and vanilla (see any standard cookbook). Frost coffee cake evenly with frosting and sprinkle with chopped walnuts.