ingredients
makes 1 loaf
2/3 cup lukewarm milk
1 packet easy blend dried yeast
3 - 3 1/2 cups flour
1/3 cup sugar
2 tsp salt
2 eggs
5 egg yolks
3/4 cup sweet butter, at room temperature
3/4 cup raisins
grated rind of 1 lemon
1/2 cup candied citrus peel, chopped
method
1. Combine the milk and yeast in a large, warmed mixing bowl and leave for 10 minutes to dissolve the yeast.
2. Sift in 1 cup of the flour, stir in and cover loosely, and leave in a warm place for 30 minutes.
3. Sift over the remaining flour. Make a well in the centre and add the sugar, salt, eggs and egg yolks.
4. Stir the dough mixture with a wooden spoon until it becomes too stiff, then continue to stir the mixture with your hands to obtain a very elastic and sticky dough. Add a little more of the flour, if necessary, blending it in well, to keep the dough as soft as possible.
5. Smear the butter into the dough, then work it in with your hands. When evenly distributed, cover and leave to rise in a warm place until doubled in volume, 3 - 4 hours.
6. Line the bottom of a 8 cup charlotte mould or 2 pound coffee can with greaseproof paper, then grease the bottom and sides.
7. Punch down the dough and transfer to a floured surface. Knead in the raisins, lemon rind, and citrus peel.
8. Transfer the dough to the mould. Cover with a plastic bag and leave to rise until the dough is well above the top of the container, about 2 hours.
9. Preheat the oven to 200°C/400°F. Bake for 15 minutes, cover with foil, and lower the heat to 180°C/350°F. Bake for 30 minutes. Cool in the mould then transfer the cake to a rack.
