Instructions: Makes 1 coffeecake, or 12 servings

Grease an angel food or bundt pan and set aside. Put all the dough ingredients into the bread pan of the automatic bread machine in the order given. Select the dough cycle. Check the dough after several minutes of mixing. If the dough looks too sticky, add more bread flour, 1 tablespoon at a time. If the dough looks too dry, add water, 1 tablespoon at a time. After about 11/2 hours, the dough will have doubled in bulk.

Turn the dough onto a floured surface and roll into an 8- by 10-inch rectangle. Spread the dough with the softened margarine or butter and sprinkle with the cinnamon, sugar and raisins. Starting with a long side, roll the dough up jelly-roll style and place in the prepared angel food or bundt pan. Pinch the ends together to seal the dough into a ring. With kitchen scissors, make deep cuts at 1-inch intervals to within 1 inch of the ring center. Separate each partial slice, angling it toward one side as you go. Cover and let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees. Bake 25 to 30 minutes or until the coffee ring has risen and browned. Turn the coffee ring out of the pan and onto a rack to cool. Frost with confectioners sugar glaze and decorate with candied cherries, if desired.

Note: Baked goods can be frozen up to three months.

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