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Barmbrack
Traditionally served on All Hallows
Eve.
4-5 cups all-purpose flour
1/2
teaspoon ground nutmeg
pinch of salt
1/2 cup butter
2-1/2 teaspoons dry
active yeast
3/4 cup granulated sugar
3 eggs
1/2 ounces golden
raisins
1/2 pound currants
1/2 cup chopped candied orange and/or lemon
peel
1/2 cup lukewarm milk
Combine yeast, a pinch of the sugar, and
milk; let sit 5 minutes.
Sift the flour, nutmeg, salt, and remaining sugar
together.
Rub butter into flour mixture.
Beat the eggs with the
yeast/milk mixture.
Add liquid to the dry ingredients and beat well until
batter is stiff.
Fold in currants, raisins, and peel.
Pour into a greased
8" cake pans so that the mixture fills half way up the pan.
Cover with a
cloth and leave to rise in a warm place until mixture has doubled in size (about
1 hour). Brush top of the dough with a little beaten egg to give a glaze and
bake at 400°F for 1 hour or until a toothpick inserted into the center comes out
clean.
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