|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
|Chopped almonds||3 Tablespoon|
|Dark raisins||3 Tablespoon, soaked in hot water for 10 minutes and drained|
|Currants||3 Tablespoon, soaked in hot water for 10 minutes and drained|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Unsalted butter||4 Tablespoon, softened|
|Hot water||2⁄3 Cup (10.67 tbs) (120-130Â°F)|
1 Soak orange peel, lemon peel, almonds, raisins, currants, and spices in rum or brandy for 2 hours. (You may prefer soaking the fruit overnight.)
2 Combine 2 cups flour, yeast, salt, butter, and hot water. Mix well.
3 Add enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough. Reserve 1/3 dough. Cover and set aside.
6 Knead in the fruit. Make a 6-inch ball.
7 Using the 1/3 dough reserved, make a 12-inch circle. Place fruit ball in center of this circle and fold dough over it.
8 Grease an 8-inch cake pan. Flatten and pierce dough completely through all over with skewer or something similar. (This allows the steam to escape during baking.) Place in pan.
9 Bake in a preheated 350°F oven 1 1/2 hours. It is necessary to remove from pan the last 20 minutes and continue baking to brown the sides. Cool on wire rack.