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1/2 cup dark rum or apple juice
2/3 cup golden and/or reglar raisins 1/2 cup coarsely snipped dried cherries 1/3 cup finely snipped dried pineapple 1/3 cup dried currants 5 to 51/2 cups of flour 2 packages active dry yeast 3/4 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 cup milk 1/2 cup butter 1/4 cup surgar 1 tablespoon honey 1/2 teaspoon salt 1 egg 1/2 cup chopped walnuts 1 tablespoon butter, melted Coarse surgar ONE: in bowl pour rum over raisins,cheries,pineappe,and
currants. Set aside to soak, stirring occasinally.
TWO: in another bowl combine 2 cups of the flour, the yeast, cardamom,cinnamon, and cloves. In medium saucepan heat and stir milk,the 1/2 cup butter,surgar,honey,and salt just until warm (120F to 130F) Add too flour mix;add egg. Beat with electric mixer on low to medium speed for 30 secs., scraping bowl. beat on high for 3 mins stir in rum mixture,pecans,and as much of the remaining flour as you can.
THREE: Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3to5mins). Shape into a ball. place in a greased bowl; turn once to grease surface. cover and let rise in a warm plate about 1 3/4 hours or until double in size.
FOUR: Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 min. meanwhile, preheat oven to 350 grease 2 baking sheets set aside. Shape dough into 9x4 inch loaves; place on prepared baking sheets. flatten slightly to form 11x7 inch ovals, tapering ends. without streching, fold a long side over to within 1 inch of opposite side, press edges to seal. cover and let rise about 1 hour or double in size.
FIVE: Bake 25 mins or until sounds hollow when tapped ( if necessary,cover loosely with foil for the last 10 mins to prevent overbrowning) transfer to wire racks. Immediately brushwith melted butter. while warm sprinkle with coarse surgar. cool completely wrap and store over night then enjoy makes 2 loaves 32 servings