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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Beat well with a spoon or with the dough hook of an electric mixer for about 5 minutes, or until stiff but elastic. | 4. Fold in dried fruit and peel, cover with a cloth and let rise in a warm place until doubled. | 5. Divide in half and place each in a greased 7” cake tin. Cover and let rise again for 30 minutes. | 6. Bake in a 400 degree oven for about 1 hour, or until it tests done. | 7. Glaze top with 1 tablespoon sugar dissolved in 2 tablespoons boiling water and return to oven for 3 minutes. | 8. Cool on wire rack. Serve in slices, buttered. If stale, toast and serve buttered. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	cups		2313.12	506.4216	37.604	8.9744
milk	1	cup		148.84	11.6632	7.686	7.9788
sultana	1 1/4	1/4		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
cinnamon	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
cake yeast	1			-	-	-	-
currant	1	cup	dried	70.56	17.2256	1.568	0.4592
orange peel	1/2	cup	candied	46.56	12.0	0.72	0.096
nutmeg	3/4	teaspoon		8.6625	0.8133	0.0964	0.5991
egg	1			71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.