INGREDIENTS

INSTRUCTIONS

To make the sponge, in a small saucepan over low flame, heat the milk
and water until just warm, about 110 degrees. Pour into a small bowl,
whisk in yeast and stir in flour. Cover the bowl with plastic wrap  and
allow sponge to rise for 30 minutes, or until doubled in bulk.  Combine
the raisins, currants and candied peel in a saucepan, cover  with water
and bring to a boil over medium heat. Drain fruit and  spread it in a
single layer on paper towels to cool and dry slightly  while preparing
the dough.  To mix the dough by hand, beat butter with sugar, salt and
spices  until soft and smooth. Beat in eggs, one at a time, then
continue  beating until smooth and light. Stir in sponge and remaining
flour.  Place the dough on a lightly floured surface and knead it until
it is  smooth and elastic, about 10    minutes.  To make the dough in a
mixer, use a heavy-duty mixer fitted with the  paddle and beat butter
with sugar, salt and spices until soft and  smooth. Beat in eggs, one
at a time, then continue beating until  smooth and light. Beat in
sponge and remaining flour. Continue to mix  until dough is smooth and
elastic, about 5 minutes.  To mix the dough in the food processor,
place butter, sugar, salt,  spices and eggs in work bowl fitted with
metal blade. Pulse 10 or 12  times at 1-second intervals to mix smooth.
Remove metal blade and  attach plastic blade; add sponge and remaining
flour and pulse to  form a dough. Process continuously for 15 seconds.
Place dough in a buttered bowl and cover with buttered plastic wrap,
butter side down. Allow dough to rise until doubled in bulk, about 1
hour.  Punch dough to deflate and turn it out onto a lightly floured
surface.  Distribute fruit on dough  and knead it in evenly by
continuing to fold dough over onto itself.  Cover with plastic wrap or
a dry towel and allow to rest 30 minutes.  Butter two 8-inch diameter
by 2-inch deep cake pans and line the  bottom of each with a piece of
parchment or butter waxed paper, cut  to fit. Place half the dough in
each and press to make tops flat and  even. Cover pans with buttered
plastic wrap or a dry towel and allow  Bracks to rise until doubled, up
to 1 hour.  Once the Bracks have begun to puff visibly, set a rack at
the middle  level of the oven and preheat to 400 degrees. When the
Bracks are  completely risen, bake them for about 45 minutes, or until
well risen  and a deep golden brown. Test by inserting a thin knife or
skewer  near the center; if it is done it will emerge without any raw
dough  clinging to it. Cool on racks for 5 minutes, then unmold and
place  rack on racks to cool completely.  Yield: 2 8-inch cakes, about
20 generous servings  Notes: Recipe adapted from "Maura Laverty's
Traditional Irish Cook  Book, Volume 1: Bread and Cakes"  Recipe by:
Cooking Live Show #CL9085  Posted to MC-Recipe Digest by "Angele and
Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6430
Calories From Fat: 843
Total Fat: 96.4g
Cholesterol: 569.8mg
Sodium: 2633.1mg
Potassium: 4345.9mg
Carbohydrates: 1242.4g
Fiber: 50.7g
Sugar: 276g
Protein: 157.7g