Ingredients

4 1/4 to 4 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/2 cup margarine or butter
1/2 cup sugar
3/4 teaspoon salt
3 eggs
1/3 cup melted margarine or butter
1/2 cup sugar
1/2 cup candied red cherries, chopped
1/2 cup candied green cherries, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped pecans

Rum icing:
1 cup sifted powdered sugar
1/4 teaspoon rum extract
1 to 2 tablespoons hot water

Directions

In a large bowl, stir together 2 cups of the flour and the yeast. In saucepan, heat milk, the 1/2 cup margarine or butter, the first 1/2 cup of sugar, and the salt until warm (120 to 130 degrees). Add the milk mixture and the eggs to the flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.

Cover and refrigerate the dough six to 24 hours. Stir down dough. Grease 3 pans, using either 9-inch pie plates, or 8 1/2-inch or 9 1/2-inch round baking pans, set aside.

Divide the dough into 3 portions. On a lightly floured surface, roll one portion into a rectangle, about 14-by-8 inches. Brush the rectangle of dough with 1/3 of the melted margarine or butter. Sprinkle rectangle with 1/3 of the remaining 1/2 cup of sugar. Sprinkle with 1/3 of the cherries, pineapple and nuts. Roll rectangle of dough loosely, starting from a long side; pinch edges together. Shape the roll into a circle, pinching the ends together. Place the circle of dough in a prepared pie plate or in a baking pan. Using scissors, cut from the outer edge almost through to the center at 1-inch intervals; twist each 1-inch piece 1/2 turn to the left to form a tea ring.

Repeat process with the 2 remaining portions of dough to make 2 more tea rings. Cover lightly with plastic wrap; allow the dough to rise for 6-24 hours in the refrigerator. Bake tea rings at 375 degrees for about 20 minutes or until light brown. Transfer to a wire rack.

Make rum icing by stirring together 1 cup sifted powdered sugar, 1/4 teaspoon rum extract and enough hot water to make an icing consistency. Brush tea rings with rum icing while hot. Serve warm or at room temperature. To freeze for later use, wrap cooled tea rings thoroughly in freezer wrap. Will keep for up to 3 months frozen. Makes 3 tea rings.