You may also like
Categories:
yeast water sugar flour salt cinnamon Cloves [ground] nutmeg butter sugar eggs raisins walnuts citron chopped flour powdered sugar orange juice vanilla salt
Viewed: 15 - Published at: 9 years agoIngredients
- 2 packages yeast, active dry
- 1 1/2 cups water warm
- 2 teaspoons sugar
- 6 cups flour, unbleached all-purpose divided
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves ground
- 1/2 teaspoon nutmeg
- 3/4 cup butter at room temperature
- 1 cup sugar
- 2 large eggs at room temperature
- 1 1/2 cups raisins, seedless
- 3/4 cup walnuts or pecans, chopped
- 1/2 cup citron chopped
- 1 tablespoon flour, all-purpose
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Method
- In a large bowl, dissolve the yeast in warm water.
- Add 2 teaspoon sugar and 1 1/2 cups flour.
- beat well, about 150 strokes.
- Cover the bowl tightly and set in a warm, draft-free place for 30 minutes.
- Meanwhile, sift the remaining flour with the salt, cinnamon, cloves, and nutmeg on a piece of wax paper.
- In a small bowl, cream the butter and sugar.
- When the yeast batter has only 5 more minutes to rise, add the eggs to the creamed butter.
- Beat well.
- Stir down the yeast batter.
- Spoon in the butter mixture and blend well.
- Add the sifted dry ingredients a spoonful at a time, beating after each one until the mixture is smooth.
- Dredge the raisins, nuts and citron in the tbsp of flour and stir into the batter.
- Pour the batter into a greased 10 inch tube pan.
- Make it level by using a spoon dipped in cold water.
- Cover the pan with wax paper and place in a warm, draft-free spot for about 1 1/2 hours, or until a wooden tooth-pick inserted in the center comes out clean.
- Check halfway through baking time, if the top gets too brown, cover loosely with foil or brown paper.
- Remove from oven and let cool for 10 minutes before turning the bread onto a wire rack to cool.
- Spread on the icing while the bread is still warm.
