English Tea Cake

This recipe yields 6 cakes.

Ingredients :

• 1 1/2 oz wet yeast
• 1/2 cup sugar +
• 1 cup milk (warm)
• 1/2 cup water (warm)
• 6 cups flour + kneading, sifted, kept in a warm place
• 1 tsp freshly-ground salt
• 3/4 cup butter
• 3/4 cup dried fruit
• 1/8 cup mixed citrus peel
• add sherry to flavor (optional)

Glaze:

• 1/4 cup sugar
• 1/4 cup cold water

Method :

1. Combine yeast and 1 teaspoon sugar in a small bowl; let stand for 10 minutes.
2. Combine milk and water in a pot; heat until lukewarm.
3. In a large bowl, combine flour and salt.
4. Rub in butter with fingertips.
5. Add yeast mixture and remaining sugar; gradually add the warmed milk.
6. Blend until the dough becomes elastic and starts to pull away from the sides of the bowl.
7. Mix in the fruit and peel.
8. Turn dough onto a lightly floured board and knead until smooth and pliable.
9. Dust flour inside of a warm bowl; place dough in it and cover with a lightly floured clean towel.
10. Leave in a warm place, until doubled in bulk; about 1 1/2 hours.
11. Turn dough out onto lightly floured board and gently knead; do not overwork.
12. Cut dough into 6 even pieces and shape into even, smooth rounds.
13. Place cakes onto a baking sheet and cover with a towel for 30 minutes.
14. Preheat oven to 450 degrees; bake cakes for 30 minutes.
15. Dissolve 1/4 cup sugar in water over low heat to make glaze; brush over hot cakes.
16. Cool and serve.