Prep 1 hr
Cook 1 hr
another version of Soul Cakes with fruit and yeast. Takes more work than the other Soul Cake recipe I posted. From the book: Barm Brack; From Theodora Fitzgibbon, A Taste of Ireland, London: Weidenfeld and Nicholson, 1944, 1994
- 4 cups flour
- 1 cup milk, room temperature
- 1 1⁄4 cups sultanas (white raisins)
- 2 tablespoons butter
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 1 cake yeast
- 1 cup dried currant
- 1⁄2 cup candied orange peel
- 3⁄4 teaspoon nutmeg
- 1 egg
- Sift flour, spices, and salt together, then rub in the butter. Cream the yeast with 1 teaspoon of the sugar and 1 teaspoon of the milk. Allow to froth.
- Add the rest of the sugar to the flour mixture and blend well. Add the milk and beaten egg onto the yeast mixture and combine with flour mixture.
- Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic.
- Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled.
- Divide in half and place each in a greased 7” cake tin. Cover and let rise again for 30 minutes.
- Bake in a 400 degree oven for about 1 hour, or until it tests done.
- Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes.
- Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered.