Boiled Irish Cake with Raisins & Cinnamon

Directions

In a medium saucepan, mix together the raisins, golden raisins, currants, brown sugar, butter and water.

Cook over medium heat, stirring often, until boiling.

Boil for about 20 minutes, remove from heat and set aside to let cool.

Preheat oven to 350℉ (180℃) F (175 degrees).

Grease an 8×4 inch loaf pan with butter or spray with cooking spray.

In the same medium bowl, sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon.

Pour in the boiled ingredients along with the cooking sherry, stir until just incorporated and moist.

Transfer the batter into the prepared pan with a rubber spatular.

Bake for about 45 minutes.

Reduce the oven temperature to 325℉ (160℃) (165 degrees C) and bake for another 15 to 20 minutes, or until a toothpick or wooden stick inserted comes out clean.

Remove from the oven and let cool in the pan on a wire rack completely.

Slice and serve.