|
|
BARMBRACK 1 lb. flour 1/2 nutmeg, grated a pinch of salt 2 oz. butter 1 cake yeast (3/4 oz.) 2 Tbsp. sugar 2 eggs, well beaten 1/2 lb. sultanas 1/2 lb. currants 4 oz. chopped candied peel 1/2 pt. milk Sift flour, nutmeg and salt together. Rub butter into the flour. Cream the yeast in a cup with a teaspoon of the sugar. Add the rest of the sugar to the flour mixture and mix well. Lightly warm the milk to body temperature. Add to the liquid yeast and most of the well-beaten eggs. Beat the liquid well in the dry ingredients until the batter is stiff but elastic. Fold in the raisins, currants and peel. Turn into a buttered 8-inch cake tin so that the dough only half fills the tin. Cover with a cloth and leave to rise in a warm place (the airing-cupboard or near the stove) until the dough has doubled its size. This takes roughly 1 hour. Brush the top with a little beaten egg to give a glaze. Bake at 400 degrees for approxi- mately 1 hour or until a skewer, pushed into the centre of the cake, comes out clean. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |