Ingredients

• 1 quantity Rich White Bread Dough
• 170 g (6 oz) caster sugar
• 230 g (8 oz) sultanas
• 110 g (4 oz) currants
• 60 g (2 oz) mixed peel, chopped
• 1 teaspoon ground cinnamon
• 1 quantity sweet glaze, see Lardy Cake recipe

Method

1. Knock back the proved dough and gradually knead in the sugar, fruit, peel and spice until thoroughly distributed.
2. Halve the dough. Shape each portion into a 20.5 cm (8 in) round and place in the greased tins.
3. Cover with oiled cling film and leave to rise in a warm place until doubled in size — about 30 minutes. Meanwhile, heat the oven to Gas Mark 6, 400°F, 200°C.
4. Bake the cakes for 30 minutes, then reduce the temperature to Gas Mark 5, 375°F, 190°C, and bake for a further 30 minutes.
5. Remove from the oven, turn out and brush with the hot sweet glaze. Leave to cool.

Notes