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Prep Time: 45 Minutes Cook Time: 2 Minutes |
Ready In: 47 Minutes Servings: 20 |
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When I was in Scotland I was told this would keep for up to 1 year, like a good fruitcake. It should be made at least 1 month before serving. Ingredients:
2 1/2 cups flour |
12 tablespoons cold butter |
1 tablespoon icing sugar |
2 egg yolks |
2 tablespoons ice water |
2 1/2 cups chopped raisins |
2 1/4 cups currants |
1/2 cup dried mixed peel |
3/4 cup chopped blanched almond |
2/3 cup icing sugar, plus |
1 tablespoon icing sugar |
1 teaspoon ground allspice |
1 teaspoon ground ginger |
1 teaspoon ground cinnamon |
2 tablespoons whiskey |
2/3 cup flour |
1/4 teaspoon cream of tartar |
1/4 teaspoon baking soda |
1/2 cup buttermilk |
1 egg, plus |
1 egg yolk, beaten |
1 egg white, beaten |
1 teaspoon granulated sugar |
Directions:
1. Brush a bread pan lightly with vegetable oil or shortening.
2. In a food processor add the flour, cold butter and sugar.
3. Process for 10 seconds or until mixture is fine and crumbly.
4. Add yolks and water, processing for 15 seconds or until mixture forms a soft dough.
5. Remove blade, cover with plastic wrap and place in the fridge for 20 minutes.
6. Preheat oven to 350 degrees.
7. In a large bowl combine raising, currants, peel, almonds, sugar, spices and whiskey.
8. Stir to evenly coat.
9. Sift flour, cream of tartar and baking soda over fruit mixture.
10. Stir to coat.
11. Add milk, egg and extra egg yolk.
12. Using a wooden spoon mix until well combined.
13. Roll out 2/3 of the pastry into a rectangle.
14. Line the bottom and sides of prepared bread pan.
15. Spoon fruit filling firmly into lined pan, smoothing surface.
16. Roll out remaining pastry.
17. Brush edge of pastry and fruit filling with the lightly beaten egg white.
18. Place pastry lid over fruit.
19. Pinch or flute edges.
20. Brush the top of pastry with remaining egg white.
21. Sprinkle with the granulated sugar.
22. Bake for 1 hour.
23. Reduce heat to 325 degrees and continue to bake for another 1 and 1/2 hours.
24. Remove and cool in tin.
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