When I first baked and tried this bread, it reminded me of a lighter version of Dundee cake, more subtle in flavor and very flavorful. This bread is a bit like a cake in consistency. Ideal with butter or milk for Imbolc.
Ingredients:
- wheat flour – 400 g
- sugar – 100 g
- salt – 1/2 tsp.
- baking powder – 4 tsp.
- ground cloves – 1/2 tsp.
- ground cinnamon – 1/2 tsp.
- ground nutmeg – 1/2 tsp.
- prunes – 100 g
- dried figs – 100 g
- walnuts – 100 g
- hazelnuts – 100 g
- butter – 250 g
- milk – 6 tbsp. l.
- water – 2 tbsp. l.
- rum – 2 tbsp. l.
- lemon juice – 4 tsp.
- egg – 1 pc.
How to cook:
- Mix 250 g of flour, sugar, salt, baking powder and spices. Add dried fruits and nuts to flour mixture.
- Mix soft butter with milk, water, lemon juice, rum and egg (lemon juice can be replaced with chopped lemon zest). Pour into flour mixture and stir.
- Gently mix the remaining 150 g of flour into the main mass.
- Quickly knead the dough and place it in a baking dish. The bread is baked for approximately 80 minutes at 170° C. If the top burns in your oven, cover the bread with parchment after an hour.
Cool the finished fragrant bread. Thanks to the rum, it can be stored for up to 2-3 weeks in a cool, dark place. If you decide not to add alcohol, then the shelf life is standard, about three days.
Although, I’m sure it won’t last that long)
Bon appetit and bright Imbolc! 🌾
