Ingredients

  • 200 grams raisins
  • 200 grams currants, dried
  • 30 milliliters rum
  • 15 grams yeast
  • 60 milliliters water warmed
  • 685 grams flour
  • ½ teaspoon salt
  • ¼ teaspoon mace
  • ¼ teaspoon nutmeg
  • 235 milliliters milk
  • 140 grams butter, unsalted
  • 3 eggs
  • 75 grams sugar, caster
  • 1 ½ teaspoons lemon zest
  • 25 milliliters lemon juice
  • 55 grams almonds chopped
  • 70 grams candied citron finely chopped
  • 70 grams candied cherries halved
  • Topping
  • 30 grams butter, unsalted melted
  • 15 milliliters rum
  • 30 grams powdered sugar

Directions

1. Soak raisins and currants in rum. Add yeast to warm water and let rest for 5 minutes. Sift flour, salt, mace and nutmeg into large mixing bowl. Make a hollow and work milk, butter and eggs until almost mixed. Combine remaining ingredients, except candied fruit, into flour mixture. Knead until evenly mixed. Dough should be stiff but not dry. Place in greased bowl, cover and let rise in cool place for 12 hours.
2. Add candied fruit and knock back dough. Divide in half. Shape into a loaf with slightly pointed ends. Place on greased baking sheets. Cover lightly and let stand in warm place until double in bulk.
3. Bake in 350*F/175*C/GM 4 oven about hour. Combine all topping ingredients until smooth. While bread is still warm, spread with topping ingredients.

Notes
Notes:Original serves 16-makes 2 large loaves.
Serving Ideas:Original serves 16.


Categories
Bread, sweet
Keywords
Bread, sweet
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