Boxing Day Cake
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon|
|Flour||2 1⁄2 Cup (40 tbs)|
|Lemon peel||1⁄2 Teaspoon, grated|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Nutmeg||1⁄4 Teaspoon, grated|
|Ground cloves||1⁄4 Teaspoon|
|Light brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Currants||1⁄2 Cup (8 tbs)|
|Dark raisins||1⁄2 Cup (8 tbs)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, butter, and salt to warm (105°-115°F).
2 Combine 1 cup flour, lemon peel, cinnamon, allspice, nutmeg, cloves, and brown sugar in mixing bowl. Add yeast mixture and milk mixture. Mix thoroughly.
3 Add egg, currants, raisins, candied fruit, and enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Shape into a round loaf. Place in greased 2-inch-deep, 8-inch round pan.
7 Cover; let rise in warm place until double€”about 30€”45 minutes.
8 Bake in a preheated 350°F oven about 1 hour or until done. Five minutes before baking is completed, brush with additional milk and sprinkle lightly with more sugar. Cool on wire rack.