This has a spicy fruit and nut filling, much like a fruitcake, and is baked in
a casing-lined deep cake pan.
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup cold butter
Ice cold water
3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 teaspoon cream of tartar
1 teaspoon baking powder
3 cups seedless raisins
3 cups dried currants
2 cups blanched almonds, chopped
1/2 cup brandy
1/3 cup milk
1 egg, beaten
Pastry: In medium mixing bowl, blend flour and baking powder.
Cut in butter until mixture resembles cornmeal.
Add just enough cold water to form pastry into ball.
On lightly floured board, roll out 2/3 of pastry into a circle large enough to line
lightly greased 8 x 8 x 3-inch square cake pan or an 8 x 3-inch round cake pan,
allowing enough pastry overhanging edge to seal with top crust.
Chill remaining dough for top of bun while making filling.
Filling: In large bowl, mix dry ingredients together.
Add dried fruit, nuts, eggs, brandy and milk. Stir to mix well.
Pack filling into pastry lined pan.
Roll out remaining pastry to square or circle large enough to cover filling.
Moisten edges with water and seal with bottom crust.
Prick with fork or make decorative slashes in top of bun.
Brush lightly with beaten egg to glaze.
Bake in 300 degree F oven for 2 1/2 hours or until pastry is brown and cake tester
inserted in centre comes out clean.
Cool cake in pan for 10 minutes.
Carefully remove to rack to complete cooling.
Posted by Olga at Recipe Goldmine Friday Dec 8th, 2006 08:06 pm.