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Lakeland Christmas Breads And Cake Recipe
|Sifted all purpose flour||7 Cup (112 tbs)|
|Compressed yeast/1 tablespoon active dry yeast||1 Tablespoon (1 Cake)|
|Boiling water||1 Cup (16 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Brown sugar/2/3 cup granulated sugar||1 Cup (16 tbs)|
|Currants||2⁄3 Cup (10.67 tbs)|
|Raisins||2 Cup (32 tbs)|
|Chopped candied peel||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6246 Calories from Fat 1045
% Daily Value*
Total Fat 119 g182.4%
Saturated Fat 31.6 g157.8%
Trans Fat 11.8 g
Cholesterol 445.6 mg
Sodium 2259 mg94.1%
Total Carbohydrates 1207 g402.4%
Dietary Fiber 48.4 g193.8%
Sugars 449.3 g
Protein 125 g249.5%
Vitamin A 16.1% Vitamin C 189.6%
Calcium 79.6% Iron 289.4%
*Based on a 2000 Calorie diet
Add the boiling water to the milk and mix well into the yeast mixture.
Cover and set aside until frothy, about 20 minutes in a warm place but longer in a cool one.
Mix the remaining flour with the salt and rub in the fat until the mixture resembles breadcrumbs.
Stir in the sugar, dried fruit, peel and allspice.
Beat the eggs and molasses together, add with the dry ingredients to the yeast batter and mix well to give a soft dough, adding extra flour if the dough is too sticky to handle or more liquid if too dry.
Turn the dough onto a lightly floured surface and knead until smooth, about 10 minutes by hand or 2-3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place in a large greased bow!.
Cover and let rise until doubled in size, about 2 hours in a warm place.
Turn the risen dough onto a lightly floured surface, punch down and knead until the dough is firm, about 2 minutes.
Divide into 2 pieces.
Use one half to make one large loaf, or divide into 2 again and make two small loaves.
Shape the dough to fit one large 9x5x3-inch well greased loaf pan or two small 4 1/2 x2 1/2 x 1 1/2-inch well greased loaf pans.
Use the remaining half of the dough to make cakes.
Divide into 10 equal pieces and roll each piece into a ball.
Then roll each one out slightly with a rolling pin and place well apart on a greased baking sheet.
Cover loaves and cakes and let rise until doubled in size.
Bake loaves in the center and cakes toward the top of a moderately hot oven (375CF) allowing 1-1 1/4 hours for a large loaf, approximately 45 minutes for small loaves and 20-25 minutes for the cakes.
Transfer to a cake rack and brush with a wet brush dipped in clear honey or with a sugar glaze while still hot.