|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cake compressed yeast/1 tablespoon active dry yeast||1|
|Sifted all purpose flour||1 Cup (16 tbs)|
|Sifted self rising flour/3 cups all-purpose flour sifted with 1 tablespoon baking powder||3 Cup (48 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Lemon||1 , rind grated|
|Orange||1 , rind grated|
|Vanilla extract||1 Teaspoon|
|Raisins||1⁄3 Cup (5.33 tbs)|
Heat the milk until it is lukewarm.
Remove from heat then add 2 teaspoons of the sugar and the yeast; stir until it is well mixed then leave for 5-10 minutes.
Beat the egg and egg yolk together until fluffy and light in color, then add with the yeast liquid and the remaining sugar to the all-purpose flour mixed with the self-rising flour.
Mix well together then turn out onto a lightly floured surface and knead slowly and evenly for about 20 minutes.
Knead in the melted butter, the lemon and orange rind, vanilla extract and raisins until evenly mixed.
Shape into a ball, place in a greased plastic bag and leave in a warm place until it has doubled in size.
Remove from the bag, punch down and knead until smooth.
Reserve a little of the dough to be used as decoration on top of the loaf and shape the rest into a ball.
Place in a greased deep 7-inch round cake pan.
Shape the remaining piece of dough into leaves or a cross and use to decorate the top of the loaf.
Leave in a warm place until the dough has risen to the top of the pan.
Bake in the center of a moderate oven (350°F)for 1-1 1/2 hours or until the loaf sounds hoi low when the bottom is tapped.
Turn onto a cake rack and leave to cool.