|
40 g/1.5 oz fresh yeast or 60 ml/4 tbsp
dried yeast
150 g/5 oz caster (superfine) sugar
300 ml/0.5 pt/1.25 cups warm milk
225 g/8 oz/1 cup butter or margarine, melted
5 ml/1 tsp salt
Grated rind of 1 lemon
A pinch of grated nutmeg
6 egg yolks
675g/1.5 lb/6 cups strong plain (bread) flour
175 g/6 oz/1 cup raisins
175 g/6 oz/1 cup chopped mixed (candied) peel
75 g/3 oz/0.25 cup almonds, chopped |
|
Method:
Blend the yeast with 5 ml/1 tsp of the
sugar with a little of the warm milk and leave in a warm place for 20
minutes until frothy. Mix the melted butter with the remaining sugar,
the salt, lemon rind, nutmeg and egg yolks. Stir the mixture into the
flour with the yeast mixture and blend to a smooth dough. Knead until
no longer sticky. Place in an oiled bowl, cover with oiled clingfilm
(plastic wrap) and leave in a warm place for 20 minutes. Mix together
the raisins, mixed peel and almonds and work into the dough. Cover
again and leave in a warm place for a further 30 minutes.
Knead the dough lightly, then shape into a greased and lined 23 cm/9
in deep cake tin (pan). Cover and leave in a warm place for 30 minutes
until the dough rises well above the top of the tin. Bake in a
preheated oven at 190°C/375°F/gas mark 5 for 1.5 hours until a skewer
inserted in the centre comes out clean.
|
