A traditional Irish Halloween cake which has a ring baked inside. It is said that whoever finds the ring will meet their true love in the coming year.
1 ½ lb – 675 g plain flour
½ teasp mixed spice
1 teasp salt
¼ oz – 10 g easy- blend dried yeast
2 oz – 50 g castor sugar
½ pt – 300 ml warm milk
¼ pt – 150 ml warm water
2 oz – 50 g soft butter
2 oz – 50 g currants
8 oz – 225 g sultanas
2 oz – 50 g chopped mixed peel
Icing sugar for dusting
Prepare a 9″ – 23 cm round cake tin by greasing and lining with baking paper.
Sift the flour, mixed spice and salt into a large mixing bowl. Stir in the yeast and 1 tablespoon of the sugar. Make a well in the centre and pour in the warm milk and water. Mix all these ingredients together to form a dough. Transfer to a floured board and knead until it is smooth and not sticky. Place into a clean bowl, cover with clingfilm and leave to stand in a warm place for 1 hour to double in size.
When risen add the butter, currants, sultanas and chopped mixed peel and work well into the dough. Place back in the bowl, cover again and leave to stand somewhere warm for a further 30 minutes.
Pre-heat the oven to 200°C – Gas 6.
Place the dough in the prepared baking tin and leave to rise again until it reaches the top of the tin. Brush the top with milk and bake for 15 minutes. After this time cover with a piece of tin foil and reduce the heat to 180°C – Gas 4 and continue baking for 45 minutes. Dust the top of the cake with icing sugar.
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