Barmbrack (Irish Yeast Cake)
Preheat oven 400 degrees
4 cups flour
2 ½ tbsp butter
1 yeast cake
3 tbsp sugar
1 1/4 cups milk
2 eggs
1 cup dark raisins
1 cup yellow raisins
½ cup chopped citron
¼ tsp cinnamon
Dash nutmeg
¼ tsp salt
Sift flour, nutmeg, cinnamon and salt together in a
large bowl.
Add sugar, (minus 1 tsp.) to flour and stir well.
Using a pastry blender or two knives, cut butter into
flour mixture.
Mix yeast with remaining tsp of sugar and blend well.
Beat eggs.
Heat milk to luke warm.
Add yeast and all but 1 tbsp of beaten eggs.
Combine liquid and dry ingredients and beat until
dough becomes stiff.
Fold in raisins and citron.
Butter an 8 inch cake pan and add dough. Spread
evenly.
Cover with towel or cheesecloth and let rise about 1
hour, until it doubles in size.
Brush top with reserved beaten egg yolk.
Bake 1 hour or until a testing skewer, inserted in the
center comes out clean.
*Delicious served with butter or marmalade.
Jewish/Eastern European Recipes