Directions:

Dissolve yeast in warm water in a large bowl. Beat in the granulated sugar, shortening, salt, egg and 1 1/4 cups of the flour on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flourk the candied fruit and nuts. Spread in greased baking pan, 9 x 9 x 2 inches. Cover; let rise in warm place until double, 1 1/2 hoirs. Dough is ready if indentation remains when touched with floured finger.

Heat the overn to 375° . Bake until golden brown, 30 to 35 minutes. Beat powdered sugar and milk until smooth and of desired consistency. Drizzle coffee cake with glaze while warm. Decorate with candied fruit and nuts if desired.