A traditional Irish cake eaten on holidays! 54
yeast, active dry
Heat the oven to 400F/200C/Gas 6 after the second kneading of the dough.
Place the yeast in the lukewarm water, add the teaspoon of sugar, stir and leave to one side.
Place the flour into a large bowl, stir in the sugar and salt until well blended.
Stir in the raisins, currants, allspice and lemon zest to the flour mixture.
Make a well in the center of the flour mixture, add the yeast mixture and warm milk.
Work the mixture together to form a soft dough.
Knead the dough on a floured working suface for 10 minutes until smooth and pliable.
Return the dough back into the bowl.
Cover with a clean kitchen towel or a plastic wrap and leave in a warm place until the dough has doubled in volume, 40 minutes to 1 hour.
Return the dough to the working surface, divide into two equal portions, knead each portion for a few minutes then form into a 7-inch round.
Place on a greased baking sheet and leave to rise for another hour.
Bake for 30 minutes, until golden brown.