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Recipe 1
1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk
1 teaspoon sugar
1 teaspoon fresh yeast
8 ounces/ 250 grams/ 2 cups plain flour
1 teaspoon mixed spice, pinch salt
1 egg, 3 tablespoons butter
6 ounces/ 200 grams/ 2 cups mixed fruit
(currants, sultanas, raisins, candied peel)
1 gold ring (in greaseproof paper)
2 ounces/50 grams/2 tablespoons caster sugar
Cream the yeast and the sugar and allow to froth up in the milk, which should
be at blood heat. Sieve the flour, caster sugar and spice and rub in the
butter. Make a well in the center and add the yeast mixture and the egg,
beaten. Beat with a wooden spoon for about 10 minutes until a good dough
forms. The fruit and the salt should be worked in by hand; the gold ring
wrapped in greaseproof paper should then be added, and the whole kneaded.
Put in a warm bowl, cover and allow to rise in a warm place for about an
hour until doubled in size.
Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake
tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated
oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from
the oven the brack can be glazed with a syrup made from 2 teaspoons sugar
dissolved in 3 teaspoons boiling water.
Recipe 2
3/4 cups brewed black tea, cold
cup packed light brown sugar
1/4 cups golden raisins
1/4 cup chopped candied citron
1/4 cups self-rising flour
1 egg, beaten
Method
Put the tea, sugar, raisins and peel into a bowl, cover and leave to
soak overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch
round pan.
Sift the flour into the fruit mixture, add the egg and beat well.
Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1
hour and 45 minutes, or until toothpick inserted into center of cake comes
out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.
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