Raisin Yeast Cake
|Active dry yeast||2 1⁄4 Teaspoon (1 Package)|
|Lukewarm water||1 1⁄3 Cup (21.33 tbs)|
|Whole wheat pastry flour||2 1⁄2 Cup (40 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Raisins/Mixture of currants and raisins||1 Cup (16 tbs)|
|Grated orange rind||1 Teaspoon|
|Melted butter/Margarine||1⁄2 Cup (8 tbs)|
|Eggs||2 , slightly beaten|
Mix yeast, water, and 1 teaspoon honey together and let stand for 15 minutes.
Mix flour and salt together; stir into the yeast mixture.
Cover the bowl with a towel, leave in a warm place (80°) for 1 1/2 hours to rise.
Stir into the dough the additional honey, spices, and fruit.
Add the rind and butter and beat well.
Finally, beat in the eggs.
Divide in half, if desired.
Place batter into two, small, well-greased bread tins or a 1-pound coffee can or larger tin.
Cover and let rise for 30 minutes or until doubled.
Preheat oven to 350°.
Brush the top with milk and bake for 45 minutes or until done.
Larger loaf will take longer.
Remove from tins to cool.