Bambrack – Irish Halloween Cake

2 2 1 lb flour
1/2 teaspoon grated nutmeg
Pinch of salt
2 oz butter
3/4 oz dried yeast
2 tablespoons sugar
2 well beaten eggs
1/2 oz sultanas
1/2 lbs currants
4 oz chopped candied peel
1/2 pint of milk

Sift flour, nutmeg and salt together. Cut butter into flour. Cream the yeast in a cup with a teaspoon of sugar. Add the rest of the sugar to the flour mixture and mix well. Warm the milk slightly and add to the yeast and eggs. Add liquid to the dry ingredients and beat well until batter is stiff. Fold in currants, raisins and peel. Fill greased 8 inch cake pan halfway. Cover with a cloth and leave to rise in a warm place until mixture has doubled in size (about 1 hour). Brush top of the dough with a little beaten egg to give a glaze and bake at 400 degrees F for 1 hour.